Malay Satay Kajang with Peanut Sauce |
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Chicken Skewer Ingredients: (Serves 6-8) 2 kg deboned Chicken 1.5 tsp Cummin 1 tsp Cinnamon Powder 10 Shallots 2 tsp Coriander 4 cm piece Fresh Turmeric 2 tsp Sugar 2 stalk Lemon Grass 3 tbsp Roasted Peanuts 3 tbsp cooking Oil Salt to taste Chicken Skewer Method: 1. Wash and cut the chicken into small little cube size. Set aside. 2. Grind coriander, cummin, turmeric, peanuts, salt and sugar. Add in cinnamon powder, diced shallots, and 1 tbsp oil. Marinate the chicken with the ingredients. 3. Skews 5 small pieces of marinated chicken into 1 skewer. 4. Set up fire with coal. Grill the chicken skews on the fire, sprinkles oil and brush over the chicken skews on and off with lemon grass. 5. Turn around the skew on and off for thorough grilled on every side of the chicken skew, until the chicken is cooked. Serve with peanut sauce as shown below. Peanut Sauce Ingredients: (Serves 6-8) 500 gram Roasted Peanuts 5 cm piece Ginger 1 piece Galangal 4 tbsp Pounded Chillies 4 stalk Lemon Grass 1 cup Sugar 1 Bombay Onion Half cup of Tamarind Juice Salt to taste Method: 1. Grind the roasted peanut finely. Set aside. 2. Grind ginger, galangal, lemon grass until fine. 3. Slice Bombay Onion and stir fry until soft. 4. Put in ground chillies and other ground ingredients. 5. Put in tamarind juice and peanuts, sugar and salt. Simmer all until gravy get thickens. 6. Arrange few sticks satay chicken on a plate and serve with a bowl of peanut sauce, cucumber and bombay onion. |
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