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Malaysian Chicken Satay
by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Directions
Serves 20 as an appetizer
Serve with Coconut Peanut Sauce
Put the garlic, lemongrass, ginger and onions in a blender, add 2 cups of water, and blend on high speed for about 1 minute. Pour the blended ingredients in a large container. Stir in the salt, dark brown sugar and turmeric.
Grind all the spices in a coffee grinder and stir in to the onion mixture. Add in the chicken and coat with the marinade. Marinate in the refrigerator overnight.
Soak the bamboo skewers in water for 15 minutes. Skewer three pieces of meat on each. Set aside.
Heat a gas or charcoal grill to medium heat.
Pound the white part of the lemongrass stalk with the back of a knife to make it resemble a brush. Dip the lemongrass "brush" in the peanut sauce oil and brush both sides of the skewers. Grill the skewers, flipping once, until cooked through, 2 to 4 minutes.
Ingredients
- 1/8 cup chopped garlic
- 1/8 cup chopped lemongrass
- 1/8 cup chopped ginger
- 1 ¾ cup chopped white onion
- 2 cups water
- 2 tsp. kosher salt
- ½ lb dark brown sugar
- 1 ½ tsp. ground turmeric
- 2 lb. chicken breasts, cut into 1x1-inch pieces and about 1/4 inch thick
- 40 6 " bamboo skewers
- 1 stalk lemon grass
- ½ tsp. coriander seeds
- ½ tsp. fennel seeds
- ½ tsp. cumin seeds
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).