This is very tasty and yet easy to make. I did it under an oven grill, but you can always throw them on hot coals or a BBQ machine and fire them up.
I took lots of short cuts, especially with the sauce. =)
For the satay-
500g chicken thigh meat (with fat)
1.5 tablespoons ground cumin
1 tablespoon ground coriander
2 teaspoons turmeric powder
1 teaspoon chilli powder
1 teaspoon salt
2 teaspoons sugar
1/4 cup vegetable oil
3/4 cup coconut cream
20 bamboo skewers
For the satay sauce-
1 jar of ready made satay sauce (about 6 tablespoons)
1 tablespoon crunchy peanut butter
6 tablespoons coconut cream
2 teaspoons dark soy sauce
1 teaspoon sugar
1/2 cup of ground peanuts
1/4 cup water
Soak 20 bamboo skewers for at least 2 hours in a glass of water. This is to prevent the sticks from burning and breaking when placed under the grill or over the coals.
Add 1.5 tablespoon of ground cumin to a large bowl.
Add 1 tablespoon of ground coriander.
Add 2 teaspoons of turmeric powder.
Add 1 teaspoon of chilli powder.
Add 1 teaspoon of salt.
Add 2 teaspoons of sugar.
Add 1/4 cup of vegetable oil.
And add 3/4 cup of coconut cream. Cream, not milk.
Mix it all together and set aside.
Cut the chicken into small pieces. I like to cut into thin long strips. I’ll you why later. I also like them thicker and chunkier, like kebabs. I find them juicier this way after cooking and it’s also very presentable as a main course. The sizes are really up to your own preference.
Marinate the chicken in the sauce. Ensure the chicken are well coated.
Tightly seal the bowl with cling wrap and place in the fridge. Leave to marinade for at least 4 hours. The longer, the better.
In the meantime, prepare the sauce.
Look for a reputable brand of satay sauce. I always use Lee Kum Kee.
Add about 6 tablespoons of the satay sauce into a bowl.
The rest of these steps are to be done, subject to taste. I like to taste as I add the other condiments.
Add peanut butter. Always use the crunchy type.
Add 1 tablespoon of crunchy peanut butter.
Add 6 tablespoons of coconut cream.
Add 1/4 cup of water. If the sauce is too thick, thin it down with a little more water.
Add 2 teaspoons of dark soy sauce.
Add 1 teaspoon of sugar
Add 1/2 cup of ground peanuts
Seal the bowl with cling wrap and set aside until ready to serve. Before serving, warm the satay sauce in the microwave oven, covered slightly, for approximately 1.5 to 2mins.
When you are ready to grill the chicken, start forming satays by piercing the chicken through the bamboo skewers. I find it alot easier to pierce the meat into the sticks when they are long strips and I pierce through in an undulating manner. Much faster job done too.
Set aside until ready to use.
Preheat your oven to 200 deg Celsius at GRILL. It’s usually the button that has a jagged top, instead of a smooth line. Place your oven shelf higher and closer to the top too.
Lay the satay sticks on a cooling mesh sitting over a flat baking sheet to collect drippings.
Place the tray of satay under the grill. And grill for 10 to 20 mins. It really depends on how thick your chicken sticks are.
Remove the tray from the oven when one side of the satay is a golden brown (not dark brown!). Turn over the satay to the other side. And continue to grill till it has a nice dark golden brown. I like it a little burnt.
Serve warm with satay sauce and sliced cucumber.
[Update on 31 Aug 2011 – I’ve been pan frying the skewers of meat instead of grilling them. That keeps the meat alot more tender. Use a regular flat pan or a stove top grill pan. Heat the pan with a couple of tablespoons of cooking oil and then cook slowly at a medium heat till brown and slightly crisp. I also marinate the meat overnight in the marinade.]
The printable version of this recipe is here –
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