Chicken Satay or Sate Recipe

Satay Recipe

Another classic Malay recipe from Selera Malaysia and this time it is called Chicken Satay or Chicken Sate. In Malaysia, Satay is one of our favorite menus that can be easily get along roadside stalls, 'pasar malam' or in a restaurant. Therefore, people never bother to learn on how to make Satay.

Chicken Satay

As I am living abroad, the only way to taste the authentic Malaysia foods is by asking Anes or alternatively to do it myself. For your information, Satay is normally served with Ketupat(made from rice that has been wrapped in a woven palm leaf pouch and boiled), Timun (Cucumber) and Kuah Kacang(Peanut sauce).

Satay Ayam

So, 200 sticks of chicken satay were prepared and grilled on my rooftop last Saturday as the weather was lovely with temperatures around 15 to 16 degrees. There were 13 guests and thanks to Selera Malaysia Crews (Apen, Padli and Acap), Satay were perfectly grilled. For those who are interested to try my Satay recipe, please follow the instructions below.

For 200 sticks of chicken satay,
Ingredients:
20 boneless, skinless chicken legs (cut small)
3 tablespoons of coriander seeds*
2 tablespoons of cumin seeds*
2 tablespoons of fennel seeds*
10 shallots*

2 stalks of lemon grass, root trimmed*
4 macadamia nuts(buah keras)*
2 tablespoons of turmeric powder
4 tablespoons of sugar
4 tablespoons of honey
Salt to taste
200 bambo skewers (soak into warm water for 30-40 minutes)
How to:

In a blender or food processor, grind the asterisk (*) ingredients above into fine paste. Marinade chicken overnight with the paste together with turmeric powder, sugar, honey and salt. Finally, thread chicken onto bamboo skewers and ready to grill for about 5 to 6 minutes or until golden brown and tender.

Prep time: 1 hour Cook time: 15 Min Total time: 1 hour 15 min By Ariffin