Chicken Satay

Recipe & photo courtesy of Chef Eric Teo

SATAY MARINATION

INGREDIENTS:

2 kg     U.S. chicken thighs

To Grind:

60 gm        Coriander powder
40 gm        Shallots
30 gm        Cumin powder
5 gm          Ginger
30 gm        Fennel powder
5 gm          Lengkuas
5 gm          Tumeric powder
50 gm        Garlic
175 gm      Sugar
50 ml         Oil

PREPARATION METHOD:
Mix all ingredients together and marinate for 6 hours.  Skewer meat into sticks and grill over open fire.  Serve with slice cucumber, red onion, pineapple, tomatoes, rice cake (ketupat) and peanut sauce.

SATAY SAUCE

INGREDIENTS:

2 pcs         Lemon grass
20 gm        Coriander powder
1 litre         Water
10 gm        Cumin powder
340 gm      Sugar
10 gm        Fennel powder
150 ml       Oil
500 ml       chopped pineapple

To Grind:

100 ml       Tamarind juice
1.2 kg        Chopped peanuts
100 ml       Lime juice
100 gm      Shallot paste
150 gm      Dried chillies paste
60 gm        Shrimp paste (belecan)
150 gm      Garlic paste

PREPARATION METHOD:
Fry ground ingredients in a pot over medium heat with crushed lemon grass till fragrant, then add in sugar, salt and water.  Let it simmer for about 35 minutes.  Stir in pineapple, tamarind, lime to taste.