Originally from Indonesia, chicken and beef satay cooked over charcoal is very popular all over the country. The meats can be marinated as long as 24 hours in advance. An alternative method of cooking is to barbecue meats over gas or electric grill.
Recipe : Chicken Satay with Cucumber Salad
(serves 3-4 persons)
Satay Seasoning Mix (Package A) 1 packet ( sell at My eBay store)
Chicken breast ½ kg (17.5 oz)
Coconut milk ¼ cup (60 ml)
Lobo Satay Sauce Mix (Package B) 1 packet
Coconut milk ¾ cup (180 ml)
Vegetable oil 3 tablespoons
Vinegar 4 tablespoons
Cane sugar 5 tablespoons
Salt ¾ teaspoon
Cucumber, chilli and red onion as desired
A favourite entree’ or party dish that is a great way to start a meal or any time as a snack. Chicken Satay tastes extra delicious with the seasoning marinade and special, tasty sauce.
•Clean chicken and slice into thin strips length wise.
•Dissolve Satay Seasoning Mix (Package A) in the coconut milk and dredge the chicken in it. Leave to marinate 1 hour.
•Thread marinated chicken onto skewer. Grill at medium heat until cooked.
•Mix Satay Sauce Mix (Package B) in coconut milk and 3 tablespoons of vegetable oil.
•Bring to the boil. Lower heat and stir 15 minutes.
•Mix vinegar, brown sugar and salt together.
•Set on stove until sugar dissolves completely. Leave to cool down.
•Slice cucumber, chilli and red onion. Place in a bowl. Pour in the dressing to serve.
•For extra tender chicken, marinate overnight in the refrigerator.
•Do not leave the vegetables in dressing for too long, or they will lose crispness.
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