Chicken Satay, “Satay Gai”
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Ingredients
1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
1 pound chicken breasts,skinned,boned,and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powder
pinch turmeric powder (as only a colorant,so very little!)
8 tablespoons coconut milk
3 tablespoons palm sugar
Method
The chicken is beaten flat,using the flat of the blade of a heavy cleaver or using a meat tenderizing
mallet.You can also use a rolling pin.
The coriander and cumin are toasted and then crushed in a mortar and pestle. The ingredients are then
combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then
threaded on the 12″ satay sticks, loosely folding them in half and piercing through the folded meat to form
a loose gather.
The completed sticks are then grilled,broiled or barbecued on fairly high heat (they taste best done over
charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade.
Cooking should take between 5 and 10 minutes depending on the heat of your cooker.
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