yummy satay

Satay (spelled as sate in both Indonesia and Malaysia) is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, lamb, beef, pork, fish etc) on bamboo skewers, which are grilled over a wood or charcoal fire, then served with various spicy seasoning (depends on satay recipe variants).

Today I will like to introduce to you how to make our traditional Malay satay.

Chicken Satay with Peanut Sauce

chicken Satay with Peanut Sauce ( for 6 servings )

Ingredients:

½ cup lime juice

1/3 cup light soy sauce

¼ cup brown sugar

4 cloves garlic, minced

3 boneless skinless chicken breast halves (about 1-1/4 pounds)

18 bamboo skewers (10 to 12 inches long)

¼ cup chunky or creamy peanut butter

¼ cup thick unsweetened coconut milk* or Thick Coconut Milk Substitute (recipe follows)

½ finely chopped onion

1 teaspoon paprika

Preparation:

1. Stir lime juice, soy sauce, brown sugar, and garlic in medium bowl until sugar dissolves. Set 1/3 cup marinade aside in cup.

2. Slice chicken lengthwise into 1/3-inch-thick strips. Add to remaining marinade in bowl and stir to coat evenly.

3. Cover and set aside at room temperature 30 minutes or cover and refrigerate up to 12 hours.

4. Cover skewers with cold water. Soak 20 minutes to prevent them from burning; drain.

5. Place peanut butter in medium bowl. Stir in 1/3 cup reserved marinade, 1 tablespoon at a time, until smooth. Stir in coconut milk, onion and paprika. Transfer sauce to small serving bowl; set aside.

6. Drain chicken; discard marinade. Weave 1 or 2 slices chicken onto each skewer.

7. Grill skewers over hot coals or broil 2 to 3 minutes per side or until chicken is no longer pink in center. Transfer to serving platter.

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Thick Coconut Milk Substitute

Ingredients:

1/3 cup milk

1 teaspoon cornstarch

½ teaspoon coconut extract

Preparation:

1. Combine milk and cornstarch in small saucepan. Stir constantly over high heat until mixture boils and thickens. Immediately pour into small bowl; stir in extract.

a day with YUMG Malaysia