Satay is a popular street food in Indonesia, Malaysia, other  South-east Asia regions and not to mention Singapore. It is a simpler version of kebabs marinated in Asian ingredients which is skewered and grilled served with peanut sauce. Peanut sauce is a spicer version of peanut butter. I like my satay with mint chutney ( I’ll upload the recipe of making mint chutney soon ! )

Making of satay is simple if you are familiar with making meat balls or kebabs . Only difference in satay is it uses whole meat instead of ground meat.  Since satay uses whole meat it needs a longer marinating time, preferably 12 hours in the fridge. Only then the flavour of the ingredients will penetrate the meat and makes it tasty and juicy.

Preparation time : 30 mts

Marinating time : 12 – 24 hrs

Serves : 2

Ingredients :

  • 200g chicken breasts flattened with a meat tenderizer and cut lengthwise
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp meat masala powder
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For grinding :

  • 1/4 cup thick coconut milk
  • 2 lemon grass chopped ( only the bottom and inner part )
  • 1/2 cup chopped coriander leaves
  • 1/2 ” ginger
  • 1/2 ” galangal ( optional )
  • 1 clove of garlic
  • 3 table spoon of oil ( any non-flavoured oil. I’ve used coconut oil since we’re adding coconut milk )
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Grind it to fine paste and mix it with the chicken. Massage the ingredients to the chicken and keep for marinating in the fridge in an air tight container for minimum 12 hrs.

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When it’s time for grilling soak some bamboo skewers or for an authentic taste some midrib of the coconut tree frond ( eerkkil ).

Prepare the satay for grilling.

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If you have charcoal fire grill it in open fire. Other ways of grilling is to grill in the oven or in a grill pan on the stove.

Brush some butter to the cooked satay to make it taster. I’ve not added any extra oil or butter.

Serve it with peanut sauce.

My peanut sauce is very simple :

  • Grind 1/4 cup of roasted peanuts to the Thai chilli paste, adding a bit of water if needed.
  • IMG_2728.jpg.pixlr

 

 

Chicken satay in green sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 200g chicken breasts flattened with a meat tenderizer and cut lengthwise
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp meat masala powder
  • For grinding :
  • ¼ cup thick coconut milk
  • 2 lemon grass chopped ( only the bottom and inner part )
  • ½ cup chopped coriander leaves
  • ½ " ginger
  • ½ " galangal ( optional )
  • 1 clove of garlic
  • 3 table spoon of oil ( any non-flavoured oil. I've used coconut oil since we're adding coconut milk )
Instructions
  1. Grind it to fine paste and mix it with the chicken. Massage the ingredients to the chicken and keep for marinating in the fridge in an air tight container for minimum 12 hrs.
  2. When it's time for grilling soak some bamboo skewers or for an authentic taste some midrib of the coconut tree frond ( eerkkil ).
  3. Prepare the satay for grilling.
  4. If you have charcoal fire grill it in open fire. Other ways of grilling is to grill in the oven or in a grill pan on the stove.
  5. Brush some butter to the cooked satay to make it taster. I've not added any extra oil or butter.
  6. Serve it with peanut sauce.
  7. My peanut sauce is very simple :
  8. Grind ¼ cup of roasted peanuts to the
  9. Thai chilli paste,
  10. adding a bit of water if needed.