Malay Satay — those little skewers of meat with peanut sauce and ketupat (Malay rice cake) is a very popular dish in Malaysia. Walk down any street in the country and the mouthwatering aroma of Satay exudes from practically every corner you pass: road side Malay stalls, hawker centers, pasar malam(night markets), kopi tiam (Chinese coffee shops), and even high-end restaurants…




Of course Satay is universally loved across Southeast Asia. (It’s commonly believed that Satay is the region’s distant cousin to Middle-Eastern Kebabs, thanks to the spice route and the culinary influence of early Arab traders.) However each country has their own interpretation for Satay, influenced by their own unique food culture and distinct palate. For instance, Indonesian Satays tend to be sweeter because of the heavy consumption of Kecap Manis (sweet soy sauce) while the Thai Satay is slightly less sweet since coconut milk is used instead…
RECIPE: CHICKEN SATAY
INGREDIENTS:
4 chicken legs and thighs or 4 chicken breasts (deboned)
SPICE PASTE:
1 teaspoon of coriander powder
2 stalks lemon grass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons of cooking oil
1 teaspoon of chili powder
2 teaspoons of turmeric powder (kunyit)
4 teaspoons of Kecap Manis (ABC brand from Indonesia recommended)
1 spoon of Oyster Sauce (Lee Kam Kee brand recommended)
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 cucumber (skin peeled and cut into small pieces)

METHOD:
Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces.donesian Satays tend to be sweeter because of the heavy consumption of Kecap Manis (sweet soy sauce) while the Thai Satay is slightly less sweet since coconut milk is used instead…