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What’s not to love about satay? It’s seasoned meat that’s easy to whip up and delicious to boot. This recipe was first published in Flavours magazine.
To make peanut sauce:
Blend all ingredients finely, and season to taste.
To prepare satay:
Blend coriander, cumin and lemongrass till fine, adding a little water if necessary. Mix with the rest of the marinade ingredients, then marinate chicken for at least 1 hour in the fridge.
Thread 4 to 5 chicken pieces on each skewer, and grill over charcoal fire, constantly basting with the lemongrass skewer dipped in oil. Once one side is done, turn over.
Serve with peanut sauce, freshly-cut cucumber and onions and ketupat on the side.
Tags: chicken, Debbie Teoh, malaysian food, palm oil, RECIPES, satay