Recipes - Malaysian & Singaporean

Chicken Satay (BBQ Satay Stick)
Chicken Satay – BBQ Satay Stick


BBQ Satay Sticks is very popular all over Southeast Asia, and is usually served on skewers. Malaysian Chicken Satay is made with ingredients and spices commonly found in Malaysian cooking; shallots, lemongrass, turmeric powder (kunyit), and coriander powder. It is typically served with a peanut-flavoured dipping sauce.
Cooking Time: 60mins - 120mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Snack
Cook Method: Grill/BBQ
Cuisine: Malaysian & Singaporean









Ingredients:

7 tbsp satay sauce (refer satay recipe sauce below)
400g chicken thigh (cubed)
½ cucumber (cubed; for garnish)
1 onion (cubed; for garnish)
bamboo skewers

Marinade

3 tbsp satay sauce (refer satay recipe sauce below)
½ tsp salt
3 tbsp white sugar
2 tsp curry powder
1 tbsp lemon juice
1 tsp sesame oil

Satay sauce

3 cup dry roasted peanuts (unsalted)
2 tbsp sweet soy sauce (Kecap Manis)
3 tbsp Jeenys Palm Sugar
¼ tsp salt
½ cup oil
2 cups water
2 tbsp Jeenys Tamarind Puree

Spice paste

12-16 dried red chilies (seeded and soaked in warm water)
6 cloves garlic
6 shallots
4 lemongrass (white parts only)
5cm galangal
2 tbsp coriander powder (optional)




Steps:
  1. Mix marinade in a bowl and marinate chicken for 1 hr. Skewer the chicken cubes and grill until cooked.
  2. Warm remaining satay sauce and serve as an accompanying dipping sauce
  3. Serve with cucumber and onion as garnish.

Satay Sauce

  1. Blend peanuts coarsely with mini food processor and set aside.
  2. Chop the spice paste ingredients and blend until fine.
  3. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind puree, water, palm sugar, sweet soy sauce, oil, salt and stir thoroughly.
  4. Simmer in low heat while continue stirring for about 3-5 mins until the peanut sauce turns smooth. Remove from heat and set aside.
  5. Your Chicken satay recipe is ready!

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Chicken Satay (BBQ Satay Stick)

Chicken Satay (BBQ Satay Stick)

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BBQ Satay Sticks is very popular all over Southeast Asia, and is usually served on skewers. Malaysian Chicken Satay is made with ingredients and spices commonly found in Malaysian cooking; shallots, lemongrass, turmeric powder (kunyit), and coriander powder. It is typically served with a peanut-flavoured dipping sauce.

Cooking Time: 60mins - 120mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Snack
Cook Method: Grill/BBQ
Cuisine: Malaysian & Singaporean
Ingredients

7 tbsp satay sauce (refer satay recipe sauce below)
400g chicken thigh (cubed)
½ cucumber (cubed; for garnish)
1 onion (cubed; for garnish)
bamboo skewers

Marinade

3 tbsp satay sauce (refer satay recipe sauce below)
½ tsp salt
3 tbsp white sugar
2 tsp curry powder
1 tbsp lemon juice
1 tsp sesame oil

Satay sauce

3 cup dry roasted peanuts (unsalted)
2 tbsp sweet soy sauce (Kecap Manis)
3 tbsp Jeenys Palm Sugar
¼ tsp salt
½ cup oil
2 cups water
2 tbsp Jeenys Tamarind Puree

Spice paste

12-16 dried red chilies (seeded and soaked in warm water)
6 cloves garlic
6 shallots
4 lemongrass (white parts only)
5cm galangal
2 tbsp coriander powder (optional)

Instructions
  1. Mix marinade in a bowl and marinate chicken for 1 hr. Skewer the chicken cubes and grill until cooked.
  2. Warm remaining satay sauce and serve as an accompanying dipping sauce
  3. Serve with cucumber and onion as garnish.

Satay Sauce

  1. Blend peanuts coarsely with mini food processor and set aside.
  2. Chop the spice paste ingredients and blend until fine.
  3. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind puree, water, palm sugar, sweet soy sauce, oil, salt and stir thoroughly.
  4. Simmer in low heat while continue stirring for about 3-5 mins until the peanut sauce turns smooth. Remove from heat and set aside.
  5. Your Chicken satay recipe is ready!

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