Malaysia Kitchen - Chicken Satay - Cooking video

Описание: Ingredients:
1½ inch Fresh galangal, chopped
2 Stalk of fresh lemongrass, thinly sliced
6 Shallots, peeled and sliced
4 Fresh red bird's-eye chilies
1½ tsp. Turmeric powder
1½ tsp. Ground coriander
3-4 Tbs. Sugar
1 tsp. Salt
1 lb. Boneless/skinless chicken thigh or breast meat, sliced into strips
Bamboo skewers, soaked in water for 30 minutes
2 Tbs. Oil mixed with 2 tablespoon water for basting

Preparation:
1. Combine galangal, lemongrass, shallots, chilies turmeric, coriander, sugar and salt in a food processor and blend until fine. Add a little water to facilitate the blending to a smooth paste.
2. Combine the blended paste with chicken, Mix well to combine and marinate for 12 hours or preferably overnight in the refrigerator.
3. Thread pieces of meat onto each bamboo skewer ensuing the tip of the skewer is not exposed. For convenience, satay can be made up to this stage several hours ahead of cooking time -- well covered with a foil wrap and refrigerated.
4. Just before serving, grill satay over charcoal fire, basting lightly with oil and water mixture to keep them moist. Turn frequently to prevent the meat from burning. Meat should be slightly charred on the outside and cooked inside.
5. Serve hot with peanut sauce, cubed cucumbers, sliced red onion and compressed rice cakes (Nona Ketupat).

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