Satay. satay let's us satay .. another food that became a favorite choice our family and of many people with all ethnic races. It is also not only popular in Malaysia but all the world. Satay of our choice are from chicken meat marinated with spices then on the pin on a stick of skewers. It is then burned or smoked on fire. Today I used grilling method . Satay are eaten by itself or with a peanut satay sauce. In addition it is also eaten with ketupat or rice himpit, cucumber and onion.
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| I am only making 350 g of chicken fillet |
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| SHALLOTS,GARLIC, LEMONGRASS TURMERIC AND CHICKEN BREAST FILLET |
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| Pound in a mortar |
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| Add blended paste in the chicken ,add oyster sauce,sugar,salt and 1 tsp maggi chicken granules |
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| Marinate overnight or at least 4-5 hours |
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| Do soak skewer stick in water for 1 hour. This will prevent the skewer from being burn . |
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| Grill chicken 180c for 15-20 minutes keep turning from side to side .Please close the oven door. ok after turning. |
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| Nasi Himpit ready bought. Bring to boil for 20 minutes until cook |
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| Nasi Himpit |
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SATAY PEANUT SAUCE Peanut Gravy
200 g roasted chop peanuts
1-2 pieces dried tamarind 300 ml water Salt and sugar to taste.
Ingredient A (to blend)
5 small onion
2 garlic
2 tbsp Chili boh/Chilli paste
1 tbsp dried prawn soak and chop
2 stick lemongrass
3 cm galangal/Lengkuas
Method
In a wok heat up 5 tbsp oil, add in blended ingredient A stir fried till fragrant.
Add in water, tamarind, salt and sugar to taste.
Stir fried add in 150 g roasted peanuts, simmer 10-15 minutes allow gravy thicken.
Lastly before dish out add balance 50 g roasted peanuts and dish ready to serve.
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