Satay is a original dish of in Java, Indonesia where it has become a national dish. It is seasoned, skewered and grilled meat. Satay may consist of diced or sliced chicken, goat mutton, beef, pork, fish, other meats, or tofu; although bamboo skewers are often used. These are grilled or barbequed over a wood or charcoal fire, then served with various spicy seasonings.
INGREDIENTS
1. Chicken breast+ thigh Number 12
2. Fresh lemon grass Grams 20
3. Onions Number 1
4. Garlic Cloves Number 8-10
5. Fresh small red chilli Number 2
6. Galangal Number 1 inch
7. Turmeric powder Tsp ½
8. Coriander powder Tsp ½
9. Cumin seeds Tsp ½
10. Dark soya sauce Ml 20
11. Brown sugar Pinch
12. Salt To taste
METHOD
1. Soak wooden skewers in water for about an hour to prevent them from burning.
2. Prepare marination. Fine chop vegetables. In a blender, blend together all ingredients with 1 spoon of oil or water. It should be of paste consistency.
3. Cut the chicken into strips, dry them completely and marinate them in the marination for as long as possible.
4. Put the marinated chicken in the skewers. Fill upto 3/4th of the skewer, leaving the lower half empty so it is easy to hold the skewer.
5. Pan sear the chicken on a non stick pan. Give colour on both sides.
6. If colour appears but chicken is not cooked, add 2-3 spoons of water in the pan, cover the pan and let it cook in its steam. (Do this off the range).
7. Enjoy hot with peanut sauce.
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