Malaysian Satay With Peanut Sauce
From mystic75 16 years ago
- 10 minutes to make
- Serves 3
make popular by malay, the skewed meat with the peanut sauce make it tasty, and When I make Satays at home I often save time by using off-the-shelf satay marinate powder such as Ayam Brand Satay Seasoning (aka "cheated"), but the existence of Rasa Malaysia has motivated me to cook everything from scratch nowadays. Read more So I will admit to modifying the traditional Malay recipe with a tint of Kecap Manis and Oyster Sauce substituting for salt and sugar. See less
Ingredients
- 4 chicken legs and thighs or 4 chicken breasts (deboned) or u can use beef shopping list
- spice Paste: shopping list
- 1 teaspoon of coriander seeds shopping list
- 2 stalks lemon grass shopping list
- 6 shallots (peeled) shopping list
- 2 cloves garlic (peeled) shopping list
- 4 tablespoons of cooking oil1 teaspoon of chili powder shopping list
- 2 teaspoons of turmeric powder (kunyit) shopping list
- 4 spoons of Kecap Manis (ABC brand from Indonesia recommended) [sweeten soya sauce] shopping list
- 1 spoon of oyster sauce (Lee Kam Kee brand recommended) shopping list
- 1 packet bamboo skewers (soaked in water for 2 hours to avoid burning) shopping list
- 1 cucumber (skin peeled and cut into small pieces) shopping list
- 1 onion(medium) cut to small cubes shopping list
How to make it
- Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces
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