Wednesday, May 11, 2005

Chicken Satay

Chicken Satay (Kai Satay)

Satay was originally an Indonesian appetizer. Satay is meat skewered on sticks that is marinated and grilled to perfection. The meat is tender and aromatic. Satay is served with a spicy peanut dipping sauce. It is a wonderful start to a meal.

  • 1 Pound Boneless, skinless chicken breast
  • 2 Teaspoons Coriander powder
  • ½Teaspoons Cumin powder
  • 1 Teaspoon Galangal or ginger , finely chopped
  • 1 Teaspoon Lemon grass, finely chopped
  • 1 Teaspoon Turmeric powder
  • ¼Teaspoon Ground black pepper
  • 1 Teaspoon Salt
  • 1 Tablespoon Palm sugar
  • 1 Tablespoon Melted butter
  • ½ Cup Coconut milk
  • 50 pieces Bamboo skewers (6 inches long)
  1. Cut the meat across the grain into ¾ inch wide and 2 inches long.
  2. Pound the coriander, cumin, galangal, lemon grass, turmeric, salt and pepper in a mortar until it is finely ground.
  3. Pour the spice mixture over the meat along with the palm sugar, melted butter and the coconut milk.
  4. Mix thoroughly, and set aside to marinade 45 minutes.
  5. Skewer the meat strips lengthwise and broil over a medium charcoal fire
  6. Brush occasionally with the remaining marinade.
  7. Serve them with satay sauce and the cucumber salad.

Satay Sauce:

  • ¼ Cup Red curry paste
  • 2 Cup Coconut Milk
  • ½ Cup Ground roasted peanuts
  • ¼ Cup Sugar
  • ¼ Cup Tamarind concentrate
  • 1 ½Teaspoon Salt
  1. Mix the peanuts and the red curry paste together well.
  2. Heat the coconut milk in a wok until the oil surfaces
  3. Add the peanut-curry mixture and mix them well.
  4. Add the remaining coconut milk and reduce the heat.
  5. Continue to stir regularly.
  6. Season to the taste with sugar, tamarind juice and a little salt.
  7. When the sauce has thickened, spoon it into a serving bowl.
  8. Serve with Cucumber Salad.

No comments: