I made this the first week I arrived back to the USA. This is one particular dish that reminds me a lot of home. I grew up in Kajang. Kajang is a small town in the state of Selangor that is famous of its Satay. You just have to mentioned Satay and many people will tell you that Kajang serve the best satay. There are quite a few of Satay restaurant in Kajang but I still like the satay from Restoran Malaysia.
What sets their satay apart from the rest? It is because they don’t use chicken skin or fatty bits in their satay. I hate biting into them when I have my satay. They also serve the traditional ketupat (rice cakes in coconut leaf casings) instead of nasi impit (compactly pressed rice cut into cubes) to accompany the satay. Anyway, I am sure the ingredients used to marinate their satay are well guarded secret but you can find many recipes online now. I adapted this recipe from MamaFami with minor changes.
Adapted from MamaFami
2 – 2 1/2 pounds chicken thigh cut into 2.5cm x 2.5cm pieces
1 tsp salt
2 tbsp brown sugar
2 tbsp honey
½ tsp dark soy sauce
2 tablespoons cooking oil
wooden skewers – soak in water for an hour
To blend :
2 candlenuts (buah keras)
2 cloves of garlic
3 cm fresh turmeric or 2 tsp turmeric powder
2 cm ginger
2 cm galangal (lengkuas)
1 tbsp coriander seed
1 tsp fennel seed (jintan manis) - dry roast over low heat till fragrant
1 teaspoon cummin seed (jintan putih) - dry roast over low heat till fragrant
1. Mix sugar, honey, cooking oil and salt into the blended ingredients to form a paste.
2. Rub paste mixture into the chicken cubes and let it marinate in the refrigerator for at least 3 hours 3. Thread seasoned meat onto the wooden skewers.
4. Grill over char- coal fire or under hot grill. You can lightly base the meat with some oil while grilling to avoide drying out.
5. Serve with peanut sauce, cucumbers and onion cut into wedges and press rice.
Ingredients for Peanut Sauce:
Source: My Kitchen Snippets
350 gram ground roasted peanuts
10 dried red chilies – soaked in hot water until soft
2 lemongrass – smash
1 tsp coriander seeds
½ tsp cumin seeds
5 tbsp brown sugar
½ cup coconut milk
1 tbsp tamarind paste
3 cups water
Salt to taste
1. Ground the chilies, shallots, and cumin and coriander seeds into paste. Set it aside.
2. In a medium size pot, add in about ½ cup of vegetable oil. Add in the ground paste, stir fry until fragrant and paste turns into darker color.
3. Add in the lemongrass, tamarind paste, coconut milk, water, sugar, salt and ground peanuts. Bring it up to boil and turn down the heat.
4. Let it simmer until sauce thickens or to the consistency of your likings. Check seasonings and see if it needs extra sugar.
5. Serve with satay.