Malaysian Satay .. definitely a "Must Try" !

Satay is a simple version of a traditional Malaysian favourite. it is very delicious, spicy and very popular over the country.

It's spiced barbeque meat - choices of beef, lamb, chicken or even rabbit, marinated in spices and grilled over charcoal, served with peanut sauce, cucumber, onion and rice cube or ketupat (rice cake).

Satay can be found in many restaurants, malay or chinese or at the food stalls. Many 5-star hotels serve Satay too. It is especially famous for dinner or supper. It could cost from RM 0.50 to RM 1.00 per stick.

Don't miss this speciality dishes if you are a foreigner. You will like it!!

Chicken Satay
Ingredients:

4 chicken legs and thighs or 4 chicken breasts (deboned)

Spice Paste:

1 teaspoon of coriander powder
2 stalks lemon grass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons of cooking oil
1 teaspoon of chili powder
2 teaspoons of turmeric powder (kunyit)
4 teaspoons of Kecap Manis (ABC brand from Indonesia recommended)
1 spoon of Oyster Sauce (Lee Kam Kee brand recommended)
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 cucumber (skin peeled and cut into small pieces)

Method:

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.

Satay Peanut Sauce
Ingredients:

1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Spice Paste:
6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)

Method:
Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.

Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.