Malaysian Chicken Satay Food

MALAYSIAN CHICKEN SATAY

Steps:

• Soak 20-24 think bamboo skewers in warm water for 30 minutes.
• To make the chicken satay, mix together the curry powder, turmeric, brown sugar, onion, garlic, salt and oil in a large bowl. Add the chicken thigh pieces to the marinaded and combine thoroughly. Marinate the chicken for at least 1 hour (or preferably overnight in the refrigerator).
• Preheat the grill to medium-high heat 400-450 F (204-232 C). Thread 3-5 pieces of chicken onto each skewer, depending on the size of the chicken pieces. The chicken should cover only the top third of the skewers.
• Grill the skewers for 2-3 minutes per side, then move the skewers to medium heat (350F [177 C]) and cook the skewers for a further 2-3 minutes per side until the chicken is opauq all the way through when cut open.
• Serve the satay skewers with the peanut sauce, cucumber and red onion.

CHICKEN SATAY (THE BEST RECIPE!)

Steps:

• Cut the chicken meat into small cubes. Set aside.
• Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
• For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
• Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
• Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

SATAY CHICKEN CURRY (MALAYSIAN)

Steps:

• Combine Satay Seasoning ingredients in a small bowl.

MALAYSIAN CHICKEN SATAY

Steps:

• Place chicken cubes in a large bowl.
• Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
• Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
• Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
• Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SATAY AYAM (CHICKEN SATAY)

Steps:

• Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon.
• Mix in the soy sauce, molasses and lime juice.
• Add the chicken cubes and toss until they are evenly coated.
• Marinate in the refrigerator for 2 hours, stirring occasionally.
• Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 inches (15 cm) long).
• Brush the oil evenly over the chicken.
• Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown.
• Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl.