CHICKEN SATAY -REANNE

CHICKEN SATAY -REANNE

chicken

skewed

*marinade

shallot 60g

galanga 5g

lemongrass 2 pcs

ginger 10g

tumeric 1T

cumin 1t

salt 1t

palm sugar 1T

cooking method

1.If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this.

2.Cut chicken into thin strips and place in a bowl.

3.Place all marinade ingredients in a food processor or chopper. Process well.

4.Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier

5. bite-size pieces of each of the chicken onto the skewers.

6.Grill the satay on BBQ OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked

7. serve with peanut sauce.

peanut sauce

spice paste -

 garlic

shallot

galanga

lemongrass

ginger

coriander powder

peanut (or peanut butter)

water

ABC sauce

palm sugar

oil

tumarind water

cooking method

Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water