Malaysian Chicken Satay Recipes

MALAYSIAN CHICKEN SATAY RECIPE

Steps:

• Cut the chicken meat into bite-size pieces of 1.5 cm cubes.
• Cut some chicken skin into small pieces for later use.
• Add Marinade (A) with the chicken
• Cut the ingredients in Marinade (B)into small pieces and blend with the vegetable oil until it becomes a paste. Combine with the chicken.
• Marinate it for at least three hours before grilling, or better for at least 24 hours if time is permitted.
• Soak the wood skewers in water for half a before using them.
• Pierce the skewer through the chicken meat, alternate with a piece of chicken skin that you reserved earlier. Leave a small gap between each piece of meat.
• Grill over a small flame until the satay turns golden brown with some char marks.

SATAY CHICKEN CURRY (MALAYSIAN)

Steps:

• Combine Satay Seasoning ingredients in a small bowl.

MALAYSIAN CHICKEN SATAY

Steps:

• Place chicken cubes in a large bowl.
• Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
• Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
• Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
• Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN SATAY (THE BEST RECIPE!)

Steps:

• Cut the chicken meat into small cubes. Set aside.
• Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
• For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
• Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
• Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

MALAYSIAN SATAYS

Steps:

• Put the chicken or beef pieces in a mixing bowl. Add the lemongrass, onion, oil, ginger, and spices and seasonings. Cover and marinate in the refrigerator for about 3 hours.
• Heat a grill, preferably charcoal, to medium-high. Meanwhile, remove chicken or beef from marinade and skewer (if using wooden skewers, be sure to soak them for 30 minutes prior to using). Grill for 3 to 5 minutes or until cooked through, turning halfway through.
• Serve with Peanut Sauce and rice cakes and garnish with cucumber and onion.
• Heat the oil in a large skillet over medium heat. Add the onion, shrimp paste, turmeric, lemongrass, and chiles. Stir to combine and cook over medium heat until fragrant and onion is soft. Add coconut milk and water and bring to a boil. Add sugar, salt, and peanuts. Stir constantly over medium heat and simmer until the sauce thickens. Remove the lemongrass stalk and serve warm or at room temperature.