Chicken Satay

Prep Time: 0 Minutes

Cook Time: 15 Minutes

Ready In: 15 Minutes

Servings: 4

Malaysian Chicken Satays are the best. This recipe is better than Thai satays...personally, I think the best satays are Malaysian satays because of the long prep time (marinate).

Ingredients:

spice paste

1 teaspoon of coriander seeds

2 stalks lemon grass

6 shallots (peeled)

2 cloves garlic (peeled)

4 tablespoons of cooking oil

1 teaspoon of chili powder

2 teaspoons of turmeric powder (kunyit)

4 spoons of kecap manis (abc brand from indonesia recommended)

1 spoon of oyster sauce (lee kam kee brand recommended)

others

bamboo skewers (soaked in water for 2 hours to avoid burning)

1 cucumber (skin peeled and cut into small pieces)

Directions:

1. Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces.

By RecipeOfHealth.com