Satay or barbecued chicken

Spicy barbecued meat - Satay

Delicious peanut based satay sauce

Satay Sauce
cooking time 10 minutes
Ingredients

4 tbsp peanut oil
200 g roasted peanuts
1 cup coconut milk from 1/2 coconut
4 tomatoes, cut into 6
2 tbsp lime juice
6 tbsp peanut oil
(A) To grind finely:
1 tbsp coriander seed
1 tsp cumin
1 cm ginger
5 dried chilies
1 stalk lemon grass
1 thin slice galangal
10 shallots
2 cloves garlic
1 cm shrimp paste
5 candlenuts

Method

Heat oil. Fry ground ingredients till aromatic.
Add ground peanuts, stirring and adding coconut milk gradually.
Add tomatoes and allow to simmer till the oil rises to the top
Add tamarind juice, salt and sugar to taste and bring to boil. Let cool. Serve.
Goes well as a dip for bread and buns too.

Home | Site Contents

Chili and origin

The Scoville and capsaicin

Chili planting

Why is chili gaining popularity

Chili doctor

Chili recipes

Curry

Everything noodle

Asian chili recipes

1 2 3 4 5 6 7 8 9 10 11 12 13

Satay is a very popular barbecued meat amongst the
diversified ethnic groups of Malaysia. It is sold everywhere;
stalls, food courts, restaurants, and road sides too.

It is very popular during festive occasions. It is served with
its yardstick sauce, the peanut-based spicy chili sauce.

Satay or Barbecued chicken
Roasting time (5 minutes per stick over medium fire)
Serve 30 sticks
Ingredients

750 g chicken, beef or lamb
2 tbsp peanut oil
1/2 cup thick coconut milk from 1/4 coconut
salt to taste

(A) To grind

1 tbsp cumin
1 tbsp powdered cinnamon
10 shallots
1 tbsp coriander
1 cm fresh turmeric
1 stalk lemon grass
2 thin slices of galangal
3 candlenuts

(B) Syrup or honey mix with butter for final grilling

Method

Cut meat into 2 cm length strips.
Marinate with all ingredients except honey or syrup.
Let stand for a few hours.
Use satay sticks and skewer 5 pieces of meat,
as in kebabs.
Grill over burning charcoal, constantly sprinkling cooking
oil over the meat. Use crushed lemon grass and brush.
sssSSH....Grandma said: Do not marinate chicken
with sugar or honey as the roasting will char the satay.
When chicken is cooked, then only brush with some syrup/butter mixture before taking out of the grill.
Brushing too early would char the satay.
Serve hot with satay sauce.

Otak-otak

Method

Clean fish, scrape off meat and place in a mixing bowl.
Add (A), and all other ingredients.
Mix thoroughly.
Place divided portions of mixture on kesom or basil leaves and banana leaves and wrap.
Make about 8.
Bake at 180 C for about 10 - 15 minutes.
Alternatively, fry with shallow oil over medium heat.

sssSSH Grandma said: One leave of kaffir lime makes the whole whole of difference.

Otak-otak
(Cooking time 10 - 15 minutes, serve 4)

Ingredients

3 tbsp peanut oil
1 mackerel fish
1 cup thick coconut milk from
1/2 coconut
1/2 coconut to be pounded finely
salt and pepper to taste
kesom or basil leaves
banana leaves for wrapping

(A) To grind finely

5 dried chilies
2 turmeric leaves
4 cloves garlic
10 shallots
1 kaffir lime leave
2 stalks lemon grass
15 g galangal
1 cm ginger

Asian Recipes
1 2 3 4 5 6 7 8 9 10 11 12 13


Mexican fried rice with capsicum	Stir-fried beef fillet with mixed fruits