Subj : Satay Ayam (Chicken Satay)
To   : All
From : Ben Collver
Date : Sun Aug 11 2024 08:43:05

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Satay Ayam (Chicken Satay)
 Categories: Chicken, Malaysian
      Yield: 12 Skewers

    1/2 ts Chili powder
      2 tb Sugar
    1/2 ts Salt
      1 ts Turmeric powder
      4    Chicken legs and thighs;
           -deboned and cut into 2 cm,
           -(3/4") cubes
     12    Skewers; soaked in water for
           -1 hour
      1    Lemongrass stalk; thick end
           -lightly bruised; for
           -brushing
           Oil; for brushing
           Satay sauce (see recipe
           -below); for dipping
           Cucumber; sliced, to serve
           Onion; sliced; to serve
           Ketupat; quartered, to
           -serve, (optional, see note)

MMMMM------------------------SATAY SAUCE-----------------------------
      1 tb Coriander seeds
      2    Lemongrass stalks; thick
           -bottom 3rd only, outer
           -layers removed, inner part
           -sliced
      5    Shallots; peeled and halved
      2 cl Garlic; peeled and halved
      2 tb Oil

  Grind the satay sauce ingredients in a mortar or blender, adding the
  oil to keep the blades turning. Mix the paste with the chili powder,
  sugar, salt and turmeric powder, and marinate the chicken cubes for
  at least 12 hours.

  Thread 4 to 5 pieces of the marinated chicken onto each skewer until
  all the chicken pieces are used up. Grill the chicken over a hot
  charcoal fire, constantly brushing with a stalk of lemongrass dipped
  in the oil. Turn the skewers frequently to prevent the meat from
  burning. The chicken should be slightly charred on the outside and
  just cooked on the inside. Alternatively, grill the chicken under an
  oven broiler for 10 minutes on each side.

  Serve with a bowl of Satay Sauce and sliced cucumber, raw onion, and
  Ketupat or boiled rice on the side.

  Note: Ketupat are compressed rice cakes similar to Lontong. They are
  packed in beautifully woven cases of coconut leaves or daun palas and
  boiled in water. The rice takes the shape of the case and is usually
  served quartered. These traditional festive cakes dress every table
  during many celebrations in Malaysia. Ketupat are sold in many Malay
  food stores.

  Recipe by The Food of Malaysia, Periplus, 2005

MMMMM

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