CHICKEN SATAY

SATAY  KAI

Originating  in Indonesia,  Satay  has made its way North and has been adapted  to suit local taste.

     Chicken Satay 

300 g (10 1/2oz)Chicken Bread

Skinned and sliced into thin strips

100 ml (3 ½ fl/1/2 cup) Coconut milk

1  2/3 tbsp  Syrub

1  1/3 tbsp soya  Sauce

4 Coriander roots ,minced

3 garics cloves,minced

¼  tsp ground turmeric

¼ tsp curry powder

1 lemon glass sliced into thin

3 makrut (kaffir) lime leaves,finly slice

CHICKEN  SATAY

In  a mixing bowl, combine all ingredients  and allow chicken to marinate for 2 hour .Skewer 20g (3/4 oz  of Chicken ) on 15 wooden stick, Grill satay until cooked. Serve with  peanut  sauce on  the side.                                                          

      

Peanut sauce

1 tbsp red curry paste

100 ml (3 1/2 fl oz /1/2 cup) Coconut milk

200 ml (7fl oz /7/8 cup ) water

50g (1 ¾ oz ) roasted peanut

2  ½ tbsp soya sauce

2 tbsp tamarind juice

1  ½ tbsp palm sugar

In a saucepan, stir-fry red curry paste with half the coconut milk until fragrant .Add all remaning ingredient and stir. Simmer on a low to medium heat, stirring frequently, until the mixture is reduced  by half.