Again I push back this posting until the last day of submission...! And thank to one of my beloved readers who left a comment on my previous posting and reminded me that the closing was approaching. For August 2010 edition, we gotta share recipes of GRILLING, check out other great recipes here.
It was our last chance to enjoy summer this year with some outdoor activities here in Canada, as fall is just around the corner and temperature has been unpredictable lately (even we had hailing the other day). And barbeque-ing is one of those activities. The picture I posted here were taken during summer 2009, but have not been published since then. Unlike chicken satay which normally found in Indonesia which is eaten with peanut sauce, these chicken satay were marinated in thick spices and do not require peanut sauce. So enjoy these sweet and juicy chicken satay..
Ingredients:
- 1kg boneless skinless chicken thigh, cut into small cubes
- 10 cloves of garlic
- 6 cloves of shallot
- 6 candle nuts
- 4cm of galangal
- 1 block of palm sugar, grate it
- 1 lime, use the juice only
- 2Tbsp of ground coriander
- 1tsp of ground cumin
- 1Tbsp of ground black pepper
- 6Tbsp of fine-granulated brown sugar
- 100ml sweet soy sauce
- 2Tbsp of soy sauce
- 6Tbsp of fish sauce
In a blender, blend garlic, shallot, candle nuts, galangal and palm sugar until smooth. Place it in a big container and add the rest of the seasoning. Mix it well. Marinate the meat cubes for at least 1 hour, the longer it takes the better, and keep it in a fridge. I normally marinate it overnightly. Take it out of the fridge and then arrange the cubes on a skewer, 4-5 pieces each. Grill it until cooked. Flip it over as needed. Serve it with spicy soy sauce (Indonesian-sambal kecap) at the side. To make the spicy soy sauce, see the recipe here.
