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Malaysian Chicken Satay
Date added: April 23, 2008
SATAY AYAM
This recipe is adapted from Chef Danhi's Southeast Asian Flavors - An adventure learning to cook the foods of Thailand, Vietnam, Malaysia, and Singapore.
- Servings: 15 change
- Calories per serving: 104
- Prep time: 30
- Cook time: 15
Ingredients
- 4 tbsp fresh lemon grass trimmed and sliced
- 4 garlic cloves roughly chopped
- 1 tbsp galanga finely grated
- 1/2 cup white sugar
- 2 tsp kosher salt
- 2 tsp turmeric ground
- 2 tbsp peanuts ground, roasted in dry pan
- 2 pound chicken thigh meat cut into 1/2-3/4
- 2 cucumber kirby works best, cut into bite size peices
- 1/2 cup red onion cut into 1/2
Recipe Method
Makes 30 Skewers
To make this recipe you will need 30 Bamboo skewers, about 10-inches (25.4 cm.) long, soaked in warm water for 1 hour.
1- Make the marinade: In a blender, puree lemongrass, garlic, galangal, and as much water as is necessary to facilitate blending, until it becomes a smooth marinade. Transfer to a bowl; add sugar, salt, turmeric, and peanuts. Pour marinade over chicken. Massage thoroughly (you may wish to use gloves or tongs, since the marinade will stain your fingers). Marinate covered in the refrigerator for 24 hours.
2- Skewer the satay: Pierce the marinated chicken onto skewers, aiming for the center of meat so that it lays flat on skewers. Arrange three to five pieces onto each skewer, leaving space at the blunt end of the skewer for handling.
3- Make the accompaniments: Wash cucumbers, trim off ends. Cut half-inch chunks on varying angles to create odd bite-size wedges. Trim off the ends of the onions, cut into 1/2-inch (1.3 cm.) dice. Arrange on plate with compressed rice cakes.
4- Grill the satay: Grill over glowing coals or in a
5- Serve with peanut sauce, compressed rice cakes., cucumbers and red onions.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 104 | 5% |
| Fat 2g | 2% |
| Cholesterol 35mg | 12% |
| Sodium 352mg | 15% |
| Carbohydrates 8g | 5% |
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