As good as on the streets of Kuala Lumpur. | Photo by Ben Kiely.
This dish is a traditional Malaysian street dish. It is usually grilled over charcoal for a charred smoky flavor and served with spicy peanut sauce on the side. Chef Ben Kiely and student Isaac Wong prepared this dish together. The recipe was provided by Wong.
Malaysian Chicken Satay
Portion 15–20 Sticks
Ingredients
• 5 garlic cloves, minced
• 4 medium sized shallots
• 2 stalks lemon grass (white part)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 4 tbsp kecap manis (malaysian sweet soy sauce)
• 4 tbsp canola oil
• 1 tbsp turmeric powder
• 2 tsp chili powder
• 2 tsp coriander powder
• Grounded black pepper, to taste
• Salt, to taste
Method
1. Soak your bamboo skewers in water for at least 2 hours to prevent them from burning.
2. Combine all the marinade ingredients in a mortar and pestle and form into a paste, keep aside.
3. Cut the chicken meat into 1 inch cubes and combine with marinade.
4. Marinate the chicken in the fridge for 8 hours or overnight.
5. Before threading the chicken meat onto the soaked bamboo skewers, season it with salt and pepper.
6. Grill the skewers 4 minutes each side.
7. Serve hot with peanut sauce, fresh cut red onions and cucumbers.
Satay Peanut Sauce
Portion 1 ½–2 Cups
Ingredients
• 1-inch ginger, peeled
• 5 garlic cloves, minced
• 3 shallots, minced
• 2 stalks lemon grass (white part)
• 7 pcs dried red chili, soaked in hot water
• 1 ¼ tbsp coriander powder
Method
1. Coarse crush the roasted peanuts in a mortar and pestle, keep aside.
2. Combine the spice paste ingredients in a small pot and add a little bit of water then simmer for 5 minutes.
3. Add spice paste into a blender and blend into a smooth paste, keep aside.
4. In a wok, heat the oil and add the smooth paste and fry for 5 mins until fragrant and aromatic.
5. Add crushed peanuts, tamarind juice, palm sugar, sweet soy sauce, water, salt and stir.
6. Simmer for 3 minutes or until it reaches sauce consistency. If the sauce is too thick, adjust it with hot water.
7. Serve warm in a bowl with chicken satay.
