Chicken Satay

Serves 5 | Prep Time: 60-120 Minutes | Cook Time: 15

Chicken satay – grilled chicken skewers marinated with spices and served with peanut sauce. Easiest and BEST chicken satay recipe ever!
Satay... Whether it is chicken, meat, lamb... Really enjoy it . Easy to find all over Malaysia... Mostly sold later in the evening. Some of the stall owner rented a small corner of a reataurant or alao have tent-restaurant. 

Satay or sate in Indonesian and Malay spelling, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, East Timor as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.

Satay is a very popular delicacy in Indonesia; the country's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. In Southern Philippinesit is known as satti.

There are many variations of chicken satay recipes from Asia, but let me tell you that the best satay comes from Malaysia, my home country. Ask any foodies and chefs who have been to the entire Southeast Asia region and they will agree with me. While Thai chicken sate is delicious, they can’t be compared to the deep and rich flavors of Malaysian chicken satay.



600 gram chicken breast (Cube about 1 cm thick)
1 cup sugar
2 sticks lemongrass
2 spoons ground nuts
1 spoon salt
1 spoon tumeric powder 

Cut the chicken about 1 cm cube size.

Mix and grind 1 cup sugar, 2 sticks lemongrass, 2 spoons ground nuts, 1 spoon salt and 1 spoon turmeric powder all together. Marinate it for at least 1 to 2 hours. I would prefer leave it inside the fridge overnight to make sure all the ingredients blended well inside the chicken cube.


Grill them with charcoal or you can just put them inside the oven. Grill both sides. 

There are a few versions of satay that I know... I keep you guys updated with the other versions. 

Satay usually being served with grounded peanut gravy. 

Grounded Peanut Gravy for Satay
600 gm grounded peanuts
5 unions
½ cup dried chilly powder
1 cup palm sugar
1 cup palm oil 
Salt

Fried the ground peanuts, and blended thoroughly, add some water.
Fry the unions with palm/cooking oil, dried chilly powder until it cooked. Then add palm sugar and some salt.