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.
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