Chicken Satay – Tumeric Recipe

I found an interesting chicken satay recipe on this site: http://www.melroseflowers.com/mkic/resep/ayam/sate_ayam.html.  It’s unique because the use of tumeric (kunyit).  I have never seen/known tumeric used in satay’s recipe before.  I gave it a try … it’s not bad, it’s different and definitely not the mainstream chicken satay dish.  Here’s the english translation of that recipe.

Satay Ayam

Materials:

  • chicken breasts from two chicken (makes about 24 satay)
  • 1 table spoon vegetable oil or olive oil
  • bamboo skewers

Ingredients (mixed spices):

  • 5 shallots
  • 2 garlic
  • 1 teaspoon (powdered) corriander
  • 1 teaspoon (powdered) tumeric
  • 1 teaspoon tamarind
  • salt to taste
  • 1 teaspoon palm sugar

Preparing:

  • debone the chicken
  • cut into small pieces
  • using a food processor grind and mix all the spices until it turns into paste
  • mix chickien, oil and spice paste and keep the chicken marinated for 30 minutes
  • put chicken pieces into skewers, 3-4 pieces per skewer
  • put skewered chicken on the barbeque grill, turns often
  • served with peanut sauce (see below) and fried shallot
  • I also like shrimp crackers and cucumber/lettuce added to serving

Satay/peanut sauce:

Ingredients:

  • 3 ounces cooked, roasted, peanuts
  • 3 pieces of thai chili (optional)
  • 1 red chili (optional)
  • 1 teaspoon palm sugar
  • 1/3 cup of hot water
  • 3 table spoon sweet soy sauce
  • 4 shallots

Preparing:

  • Blend peanuts, chilis using food processor
  • Add palm sugar and sweet soy sauce
  • Mix in water

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