Chicken Satay
500 grams chicken breast fillet, cut into strips BBQ skewers
Spice Paste:
- 5 pieces shallots (peeled and minced)
- 1½ teaspoons garlic (minced)
- 1 piece red chilies (stems removed and coarsely chopped)
- 1 tablespoon lemon grass (white tender part, minced)
- ½ tablespoon fresh turmeric (peeled and chopped or)
- ¼ teaspoon turmeric powder
- ¼ teaspoon coriander (ground)
- 1/8 teaspoon cumin (ground)
- 1/8 teaspoon pepper (ground)
- ¼ salt
- ¼ teaspoon dried shrimp paste (Ginamos or Blachan)
- 1½ teaspoon sugar
- ½ – ¾ cup coconut cream
Peanut Satay Sauce:
- ½ cup peanut butter
- 1/3 cup thick coconut milk
- 1 teaspoon coriander powder
- ½ teaspoon ground cumin
- 1-2 pieces dried chilies (soaked and chopped)
- 2 cloves garlic (chopped)
- Put all ingredients for spice paste in a processor and puree until mixture becomes a paste.
- Cut chicken into ¾-inch cubes and marinate with spice paste for at least 2 hours.
- Thread chicken meat into skewers. Grill for 2 to 3 minutes or until cooked through.
- For sauce: Combine all ingredients in a saucepan and cook over low heat until thick in consistency. Serve with grilled meat.
