Satay Malaysia
Inroduction
About this Recipe
By: Sheridan Rogers
This recipe is courtesy of Sydney-based Malaysian food writer Carol SelvaRajah. It’s an easy one for the kids to do.
Ingredients
- chicken thigh 250g
- Ayam Satay seasoning 2 tablespoons
- coconut milk 2 tablespoons
- soft brown sugar (or shaved palm sugar) 1 tablespoon
- vegetable oil 1 tablespoon, for basting, plus extra for grill plate or frying pan
For 20 sticks (2 – 4 serves) Soak 20 bamboo skewers in water for 1 hour (this will stop them from splintering or burning when grilled). Place one chicken thigh on a board. Slice across the grain approx. 2 cm wide and 10 cm long. Allow one piece per skewer. Place slices in a bowl. Sprinkle with Ayam Satay Seasoning. Combine well with gloves as turmeric stains fingers. Marinate for 2 hours in refrigerator covered with plastic wrap. Thread the meat in and out onto the skewers, zigzag fasion. Trim off any straggly bits with a pair of scissors. For basting: add oil to a small bowl with coconut milk and soft brown sugar. Keep a pastry brush handy. Heat a grill plate or frying pan. Brush the grill lightly with some vegetable oil, then cook the skewers for 1-2 minutes on each side, brushing with basting mixture. When edges start to brown, remove, cool on a platter. Serve with cucumber and yellow rice for a festive look. Note: you can substitute beef for the chicken pieces: it should be sliced across the grain, approx. 2 cm wide and 10 cm long.