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Chicken Satay
Spice Eats
Satay is one of those foods enjoyed all year round. But they're a particular favourite at Ramadan bazaars.
While often thought of as difficult to make, this recipe shows us that preparing homemade satay are simple, quick and enjoyable.
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Prep Time
3
hrs
Cook Time
30
mins
Course
Appetiser
Cuisine
Malay
Servings
4
Equipment
Dry blender
Pot
Ingredients
1x
2x
3x
450
g
boneless chicken
cut into small pieces
For Marinade
6
shallots
4-5
cloves
garlic
2
lemongrass
white portion only
1 1/2
tsp
turmeric powder
1
tsp
coriander powder
1
tsp
chili powder
1 1/2
tsp
salt
1 1/2
tbsp
brown sugar
3
tbsp
oil
Instructions
In a dry blender, add shallots, garlic, lemongrass, turmeric powder, chili powder, coriander powder, brown sugar, oil and salt. Grind into a paste.
Coat your chicken pieces with the mixture and marinade for 2 to 3 hours.
Once the chicken is done marinading, spear about 4 to 5 pieces on a bamboo skewer.
On a lightly oiled stove grill or barbeque pit, cook the satays for three minutes per side on a medium flame.
Serve your satays warm or at room temperature with peanut sauce (kuah kacang).
Keyword
Family
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