Satay Ayam Recipe – Malaysian Favorite

Satay ayam or chicken satay is the most amazing road food in a minuscule town called Kajang in Malaysia. Because of its notoriety, many satay stores in different urban areas attempted to piggy ride on the name and called their satay ‘Kajang satay’ to draw in clients.

The tastiness of satay is flawed when not presented with sauce. An exceptional element of Malay satay is that it is eaten with nut sauce. Nut sauce is produced using finely beat or coarsely beat peanuts to taste. Ingredients utilized, for example, flavours, peanuts, coconut milk, dried chillies, cooking oil and a little mushroom seasoning. Earthy coloured brown sugar can likewise be added to satay sauce to improve the variety and taste of satay sauce.

Original satay ordinarily utilizes chicken or beef. The meat is marinated and afterwards barbecued over a charcoal fire. The fragrant smell during the barbecuing system would imply that resisting them will be difficult.

Satay, viewed as a public dish of Indonesia, is a famous Southeast Asian road food that generally includes a marinated meat being pierced and barbecued, then, at that point, presented with a basic sassy plunge. Contingent upon the area, there are endless varieties of satay, with various types of meats, marinades, flavours, and even stick material.

We’re utilizing tasty chicken thigh meat here, however, you can substitute anything from chicken breast meat to beef, or even tofu and vegetables, however, cooking times will fluctuate. What’s more, that peanut sauce? It is important to the eating experience. It’s a definitive partner to satay, containing every one of the fragrant notes of lemongrass, coconut, fish sauce, and new lime zing.

Here’s how to make this satay ayam:

INGREDIENTS 

Meat/tempeh preparation

• Boneless Chicken Thigh – cube 400gm
• Tempeh – cube 400gm
• Honey 3 Tbsp
• Marination mixture
• Cumin Seed  1 Tbsp
• Fennel Seed  1 Tbsp
• Coriander Seed  1 Tbsp
• Tumeric  2cm
• Ginger  1.5cm
• Lemongrass Stalk  2 nos
• Garlic Clove 2nos
• Galangal  1.5cm
• Red Onion 2 nos
• Salt  1 Tbsp
• Pepper 3 Tbsp

Peanut Sauce 

• Roasted Peanut (without skin) 300gm
• Red Onion 2 nos
• Ground Chili  ¾ cup
• Palm Sugar 2/3 cup 
• Cooking oil ½ cup
• Water  2 cup
• Salt 1 tsp
• Lemongrass stalk 6 nos
• Mushroom seasoning 1 tbsp
• Galangal 2cm
• Ginger 1.5cm
• Sides dishes 
• Cucumber – rough chopped ½ Nos
• Red Onion – rough chopped 2 Nos
• Rice Cubes 5 Nos

Satay Method:

1. Pan-fry coriander, fennel seed & cumin seed on low heat without oil until fragrant.
2. Grind coriander seed, fennel seed & cumin seed with La gourmet Healthy Glass Food Chopper.
3. Add in remaining marinade ingredients except for salt & pepper, then grind together.
4. Washed then cut tempeh and chicken into cubes then add in ground marinate.
5. Add salt, pepper, mushroom seasoning, oil & honey to season.
6. Mix the marination mixture with chicken and tempeh and let it marinate for 3 hours or more.
7. Put chicken & tempeh onto skewer sticks.
8. Preheat La gourmet Turbo Roaster at 175 ˚C for 5 mins.
9. Cook with the 2-in-1 method (chicken satay top and tempeh satay bottom) until fully cooked. (Est time: 30 mins, Temperature: 175˚C)

Peanut Sauce Method:

1. Finely chop roasted peanuts using La gourmet Healthy Glass Chopper and keep aside.
2. Combine red onion, garlic, ginger, galangal and lemongrass stalk and finely chop using a chopper.
3. Using La gourmet Healthy Electric Pressure Cooker, turn on the “Open-Lid Cooking” function.
4. Add in chopped ingredients and stir-fry the mixture until fragrant then add in ground chilli and fry until the oil separates.
5. Add in finely chopped ground peanut then add in water. Then add in brown sugar, salt & mushroom seasoning to taste.
6. Let boil and simmer well for 30 mins. The ideal satay sauce is a mix of sweet, zesty, sharp and pungent. However corrosive sums for the littlest measure of volume in a satay sauce, it is likely the most significant on the grounds that it overpowers through the richness of the peanut taste.

Satay Ayam Recipe Tip

To make a lemongrass brush, just pound the bulb of a tail of lemongrass until it frays into brush-like.

Type of chicken meat for satay

Most ordinarily utilized is the chicken bosom. It is boneless, in this way exceptionally simple to work with. Nonetheless, the chicken bosom may be excessively dry assuming it is over-cooked. I’d suggest chicken thighs for certain fats and skin if you have any desire to make flavourful delicious chicken satay.

What to eat satay ayam with?

Continuously serve satay ayam along with compacted rice ‘nasi impit’, a few crude onions cuts, cucumber and obviously, the incredibly flavourful satay peanut sauce for a perfect and healthy meal. It’s also great to be eaten with our other famous Malaysian recipe such as egg popiah. 

Barbecuing satay ayam on a barbecue skillet

Chicken satay or any kind of satay besides is best barbecued on a charcoal barbecue. Nonetheless, on the off chance that that is unimaginable, a barbecue container isn’t that terrible of a thought. Check it out making them in your kitchen.

Not long prior to barbecuing, preheat the dish at medium to high hotness for 5 minutes. The barbecue skillet must be truly hot for the meat to sizzle as it is laid on the container. While barbecuing, brush some oil onto the meat with a swollen tail of lemongrass for outright scent.

Wash hands carefully when dealing with raw meat

Whenever you manage raw meat, particularly chicken, utilize a different cutting board, ensure no fingers are licked while dealing with it, and that everybody cleans up in soap water subsequently.

Don’t touch the turmeric with your hands

Use utensils to throw together the chicken and turmeric, unless having yellow-stained hands has generally been a secret wish of yours. Turmeric is an extraordinary normal colour for novices. It yields a warm gold tone on undyed regular cotton textures, silk and fleece. A note of mindfulness: The variety will blur rapidly whenever washed regularly.

Soak the skewers before cooking the satay ayam

In the event that you don’t have a grill, you can sear the meat in the broiler on a cooking skillet or baking sheet. To do as such, place satay ayam close underneath the warming component and turn the meat at regular intervals until cooked (make certain to drench your wooden satay sticks in water prior to piercing).

Absorbing them warm water for 10 to 30 minutes prior to stringing will hold the sticks back from being cooked alongside the food.

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