Chicken satay
We apologise for the past one-week hiatus. The reason being there's an upcoming major event that requires quite a lot of our time in preparation. I'm not quite sure when we'll be returning to our normal transmission but I'm going to try my best!
We had chicken satay for dinner the other day. Satay is a very popular Southeast Asian dish of meat slivers on sticks or skewers. In Malaysia, it's usually beef or chicken served with peanut sauce and a side of rice cubes, cut up cucumbers and onions. We didn't have much ingredients to work with, so we basically just had the chicken satay without the sauce or sides.
Marinade for the chicken
Finely chopped garlic
Some soy sauce
A little bit of curry powder (hence the yellow from the turmeric)
Honey
A little bit of olive oil (this also prevents the chicken from getting dry during grilling)
After marinating, grill in oven until cooked. This usually takes about 8-10 minutes or so.
Pretty simple, eh?
Now if you wanted to make the peanut sauce, here's a cheat version using peanut butter instead of fresh peanuts.
Firstly, saute some 2-3 shallots, 1 clove of garlic, chili powder (the Asian kind) or chili paste, 2 tbs curry powder in 2 tsp of olive oil. Once fragrant, add some lime juice, 1 tbs light soy sauce, 3 tbs crunchy peanut butter (get the all natural kind without preservatives for a healthier option) and about 3/4 cups of unsweetened soy milk. Cook until preferred thickness.
Remember to choose lean chicken meat!
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