STRECHY MEATS DELIGHT

Chicken Satay Recipe

Serves 8-10 people as appetizer | Prep Time: 30 Minutes | Cook Time: 10 Minutes

Ingredients:

4 chicken legs and thighs (preferred) or 4 chicken breasts (boneless and skinless)

Spice Paste:

1 teaspoon coriander powder
2 stalks lemongrass, white parts only
6 shallots, peeled
2 cloves garlic, peeled)
4 tablespoons cooking oil
1 teaspoon chili powder
2 teaspoons turmeric powder
4 teaspoons kecap manis (Indonesian sweet soy sauce)
1 teaspoon oyster sauce
Bamboo skewers, soaked in water for 2 hours to avoid burning)
1 cucumber, cut into small pieces
1 small onion, quartered

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 onto the bamboo skewers and grill for 2-3 minutes on each side. Serve hot with the fresh cucumber pieces and onions.

Satay Peanut Sauce Recipe

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 heaping tablespoon 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.