CHICKEN SATAY
Ingredients
· 400g free range chicken breast filletMarinade for chicken, overnight, cut cube to your portion size skewer.
3 cloves garlic, pounded finely
1 lengkuas
1 turmeric
1 ginger
2 shallot mince
2 lemon grass minces
2 tbs spoon sugar
1 brown sugar / gula melaka
2 tbsp olive oil
2 tbsp salt to taste
1 tsp white pepper powder
Peanut Sauce:
1 tbs chopped onion
3 shallots
1 clove garlic
2 1/2 tbsp chilli paste
1/4 tsp turmeric powder
1 tbsp coriander powder
1 tbsp chopped galangal
2 tbsp oilSeasoning:
Juice of 2 limes
1 tbsp brown sugar
Salt to taste
1 tbsp soft brown sugar
2 tbsp crunchy peanut butter
125ml water
2 tbsp coconut milk
MethodCut chicken fillets into thin strips of 2.5cm slices.Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving.
KETUPAT
4.5 “
5 “ RICE WEIGHT 130 – 135 GRM
Rinse rice sachets 2 – 3 times. Pour water above sachet rice.
Boil a pot water with the sachets of rice. Boill for about 45 minutes. Stir well to ensure even cooking.
When rice sachet has expanded and is cook, take it out to cool. After that, cut into small size and ready to serve.
Ingredients
· 400g free range chicken breast filletMarinade for chicken, overnight, cut cube to your portion size skewer.
3 cloves garlic, pounded finely
1 lengkuas
1 turmeric
1 ginger
2 shallot mince
2 lemon grass minces
2 tbs spoon sugar
1 brown sugar / gula melaka
2 tbsp olive oil
2 tbsp salt to taste
1 tsp white pepper powder
Peanut Sauce:
1 tbs chopped onion
3 shallots
1 clove garlic
2 1/2 tbsp chilli paste
1/4 tsp turmeric powder
1 tbsp coriander powder
1 tbsp chopped galangal
2 tbsp oilSeasoning:
Juice of 2 limes
1 tbsp brown sugar
Salt to taste
1 tbsp soft brown sugar
2 tbsp crunchy peanut butter
125ml water
2 tbsp coconut milk
MethodCut chicken fillets into thin strips of 2.5cm slices.Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving.
KETUPAT
4.5 “
5 “ RICE WEIGHT 130 – 135 GRM
Rinse rice sachets 2 – 3 times. Pour water above sachet rice.
Boil a pot water with the sachets of rice. Boill for about 45 minutes. Stir well to ensure even cooking.
When rice sachet has expanded and is cook, take it out to cool. After that, cut into small size and ready to serve.
