Chicken or Beef Satay -
(makes around 100 sticks)
5lb boneless and skinless chicken breast, sliced and cubed into 1in sq and about 1/2cm thick
1 pack grated lemongrass (14oz)
1/3 cup cumin powder
2oz fennel seed (grind)
1 1/4 cups sugar
Salt
1/4 cup turmeric powder
1/4 cup water
Wooden skewer (soaked in water 2hrs prior to being used)
Oil + honey/sugar
1. In a big bowl, mix all the ingredients (except chicken) together and taste. Add chicken to it and mix well.
2. Transfer them into 2-3 ziplock bags and marinate overnight in the fridge.
3. A few hours before grilling, take them out and let them cool to room temperature.
4. Thread the wooden skewer with 3 pieces of chicken each.
5. Grill on a direct fire. Flip every 15-20sec so the meat don't get burned and baste with oil +honey/sugar each time you flip them.
6. Take them of the grill and serve with Rice Cake and Peanut Sauce.
**For Beef Satay, just replace chicken with beef. The marinate are all the same.
5lb boneless and skinless chicken breast, sliced and cubed into 1in sq and about 1/2cm thick
1 pack grated lemongrass (14oz)
1/3 cup cumin powder
2oz fennel seed (grind)
1 1/4 cups sugar
Salt
1/4 cup turmeric powder
1/4 cup water
Wooden skewer (soaked in water 2hrs prior to being used)
Oil + honey/sugar
1. In a big bowl, mix all the ingredients (except chicken) together and taste. Add chicken to it and mix well.
2. Transfer them into 2-3 ziplock bags and marinate overnight in the fridge.
3. A few hours before grilling, take them out and let them cool to room temperature.
4. Thread the wooden skewer with 3 pieces of chicken each.
5. Grill on a direct fire. Flip every 15-20sec so the meat don't get burned and baste with oil +honey/sugar each time you flip them.
6. Take them of the grill and serve with Rice Cake and Peanut Sauce.
**For Beef Satay, just replace chicken with beef. The marinate are all the same.
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