Chicken Satay

 

This is our breakfast today: Chicken Satay, Nasi Himpit (pressed rice), Peanut sauce, cucumber & onion.

 

I made two versions of satay, grilled Satay with sticks (above) & fried Satay without sticks (below).

 

Peanut sauce:

Making Satay is not difficult as many people would think and homemade is always the best as you can be generous with thicker chicken meat. With inflation rising high, those sold out there are made economically in order to be profitable.

After comparing several versions of recipes from Hana, Kak Ina, MyR(Jun), here what I came up with. Thanks to all for being inspirational.

INGREDIENTS:
500g Chicken Meat - cut into small pieces 
4 Shallots*
2 cloves Garlic*
1" Galangal*
1" Ginger*
1 Lemongrass*
1/2 tbsp Coriander Seeds**
1 tsp Cumin Seeds**
1 tsp Fennel Seeds** (** roasted) 
2-3 tbsp thick Tamarind juice
50g Sugar + 1tbsp Palm sugar
2 tsp Turmeric Powder
Salt

METHOD:
1. Blend all ingredients marked * & **.
Marinate chicken with the blended ingredients & the rest in fridge overnight.


2. Cooking method 1:
Thread chicken meat onto satay sticks.
Grill & baste with bruised lemongrass dipped in oil.


3. Cooking method 2:
Heat up some oil & stir fry marinated chicken above big fire until dry & golden in colour.


4. Serve with peanut sauce, Nasi Himpit & cucumber.
Add some chili oil to peanut sauce to spice up.