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Malay Chicken Satay Recipe – Resep Masakan Sate Ayam

Malay Chicken Satay Recipe - Resep Masakan Sate Ayam

Malay Chicken Satay Recipe – Resep Masakan Sate Ayam

The tantalising aroma of seasoned meat roasting over a charcoal fire, anointed from time to time with a “brush” of fragrant lemongrass oil, is irresistible. It’s no wonder this dish is an all-time favourite.

Ingredients :

  • 4 chicken legs, deboned and cut into 2-cm (3/4-in) cubes
  • 12 skewers soaked in water for 1 hour
  • 1 stalk lemongrass, thick end bruised, for brushing
  • Oil for basting
  • 1 portion Satay Sauce

Spice Paste

  • 1 tablespoon coriander seeds
  • 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part sliced
  • 5 shallots, peeled
  • 2 cloves garlic, peeled
  • 1/2 teaspoon chilli powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground turmeric
  • 2 tablespoons oil

Method :

  1. Prepare the Satay Sauce.
  2. To make the Spice Paste, grind the ingredients in a mortar or blender, adding the oil to keep the blades turning. Mix the paste with the chicken cubes and marinate for at least 12 hours.
  3. Thread 4 to 5 pieces of the chicken onto each skewer until all the chicken pieces are used up. Grill the chicken over a hot charcoal fire or under a broiler, constantly brushing with the stalk of lemongrass dipped in the oil. Turn the skewers frequently to prevent the meat from burning The chicken should be evenly browned on the outside and just cooked on the inside.
  4. Serve with a bowl of Satay Sauce and sliced cucumber, raw onion and Lontong or boiled rice on the side.

Note : Ketupat are compressed rice cakes similar to Lontong. They are cooked in beautifully woven cases of coconut leaves or daun palas (see photo above). The rice takes the shape of the case and is usually served quartered. These traditional festive cakes dress every table during Malay celebrations in Singapore.

Makes 12 sticks
Preparation time : 30 mins + marination time
Cooking time : 10 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Pork Satay with Pineapple Recipe – Sauce Sate Babi Recipe”