Recipe: Satay Part I:Chicken Sate’
Finally, the sate recipe is available. As it has 3 different things to serve in this appertizer. It consistes of Marinated sauce, Peanut sauce, and Cucumber salad. I will post 1 by 1 at a time. Let’s start with Marinate the chicken. (you can change to pork or beef).
Chicken/ Pork 500 gram
Lemongrass 1 tablespoon
Galangal ½ tablespoon
Roasted coriander seed ½ tablespoon
Roasted cumin seed 1 teaspoon
Turmeric Powder ½ tablespoon
Coconut Milk (cream) ½-3/4 cup
Salt 1 teaspoon
Sugar ½ tablespoon
Slice the meat in length around 7-10 cm. long and around ½ cm. thick. Smash roasted coriander seed and cumin seed then put it aside. Smash lemongrass, galangal until fine then add coriander seed and cumin seed together to the bowl. In the marinated bowl, it will have lemongrass, galangal, coriander seed, and cumin seed. Beside that add salt, turmeric powder, sugar and coconut cream. The meat should be marinated at least 20 minutes before grill it. You can keep in the fridge over night.
Tip: when you grill, you need coconut milk to put on top of the meat. Add 1-2 tablespoon of vegetable oil when you start. Use medium heat.