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Here are the ingridients that are needed to cook a yummy Satay – Malaysian Satay:
- Prepare of A Chicken.
- Take 2 kg of Chicken Breast/thigh Fillet.
- You need of Some chicken skin (optional).
- You need of B Blend.
- Take 1 of large red onion.
- Prepare 2 of large brown onion.
- Take 3 of garlics.
- Provide 5 slices of ginger.
- Use 5 slices of galangal.
- Take 6 of long stalks of lemon grass.
- Provide of (Thinly sliced before blending).
- Take of C Spices.
- Take 1 tbsp of tumeric powder.
- Get 1 tbsp of cumin powder.
- Take 2 tbsp of Fennel powder.
- Take 1/4 C of Cooking oil.
- Prepare 2 C of white sugar (can be reduced 1 C).
- Use 1 C of coconut sugar – for less sweet satay, reduce to 1/2 C (coconut sugar is optional).
- Take of Note on sugar:.
- Prepare of 👉🏻 For a less sweet satay, reduce sugar to 2 cups for 2 kg chicken or more. Adjust to your preferred sweetness.
- Get of 👉🏻 coconut sugar has a hint of caramel flavour. Having it is a bonus, but if you dont have any, it’s totally fine.
- You need of D. Glazing.
- Use of Paste from the marination.
- Prepare of Few tbsp of cooking oil.
- Take 1 tbsp of Honey.
- Provide of Bamboo or metal skewers.
Done with the ingridients? Here are the sequences on producing Satay – Malaysian Satay:
- A – cut/cube chicken breast no bigger than a size of a thumb (very small bites). Blend ingredients in B & prepare ingredients in C..
- Marinate chicken in B (blended ingredients) & C (spices), preferably few hours or overnight..
- Thread chicken onto skewers or bamboo skewers, alternate chicken pieces with some chicken skin (if using), keeping some of the paste for later use. Fat from chicken skin helps satay from drying. If using bamboo skewers, soak them for at least an hour before using. Next, Preheat grill to medium heat. Place skewers on the grill, turning satays & occasionally brushing them with oily paste for glazing in D. Grill until satays are completely done..
- Serve with peanut sauce/gravy..
- Click on the link below for peanut sauce recipe. (see recipe).
Malaysian satay is typically chicken or beef and is served with a thick peanut sauce, chopped red onion, cucumber, and little squares of compressed rice known as ketupat. Satay is Malaysia's national dish and it is actually quite easy to recreate at home. The Thai and Indonesians have their own version of satay but they are quite different from the Malaysian version. Satay Chicken Curry (Malaysian). "I rarely leave comments on blogs…but I am going OUT OF MY MIND about this recipe. Seriously, it's the best thing I've ever cooked.
Recipe : Satay – Malaysian Satay
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