Authentic Malay Chicken Satay
An original Malaysian recipe for Chicken Satay. Rustic, kampung Style 🙂 If you can get your hands on the ingredients, this dish from Malaysia is a great twist for your next barbecue.
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Equipment
- Blender
Ingredients
- wooden skewers watered
- ½ bulb garlic (bulb, not clove!)
- 3 stalks lemongrass
- 1 ½ in turmeric root grated
- 1 in galangal root grated
- 5 g coriander powder
- 25 g fennel powder
- 25 g turmeric powder
- 10 g cumin powder
- ½ cup palm sugar
- ½ cup sugar
- 1 ½ Tbsp salt
- 1 kg boneless chicken preferably deboned thigh
Instructions
- Coarsely chop the garlic, onion and lemongrass.
- Finely grate the galangal and turmeric root.
- Blend all the ingredients (but the chicken) in a blender.
- Marinate the meat with the spice mixture and refrigerate for at least 4 hours.
- Before skewering the meat, soak the wooden skewers in cold water for an hour (or use metal skewers). This will help the meat detach from the skewers later after grilling.
- Brush the meat with oil on both sides. Alternatively to using a brush, you can use a piece of crushed lemongrass. This saves the tedious cleaning of the brush.
- Then grill the meat over high heat for 5 minutes on each side.
- Serve together with peanut sauce, rice and cubes of cucumber.
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