Satay simply means “grilled skewered meat”. It is a famous and tempting dish in Malaysia. The meat, usually chicken or beef, is marinated and normally grilled over charcoal fire. The fragrant aroma during the grilling process is not something that can be ignored. It would set your stomach growling and be lured to savour them.
Satay can be found in some food courts around town or at certain famous spots in Kuala Lumpur, Kajang or Ampang for which it has become their signature dish. On the other hand, why not give it a try making them in your kitchen instead? If it is too cumbersome to grill it the traditional way over a charcoal fire, simply use a grill plate. It works just as well, trust me.
I enjoy making these for parties because it clearly represents Malaysia. Moreover, serving them together with pressed rice nasi impit, some raw onions slices, cucumber and of course, the extremely tasty Satay peanut sauce, it is practically a full meal. Besides, I was heaped with an unending flow of compliments! Seriously, you have to share this marvelous dish with your loved ones. They will be impressed.
Malaysian Satay Skewered Meat is also known as: Chicken Satay
Cut chicken breasts into strips. Blend galangal, lemongrass, turmeric and shallots.
Mix fennel powder, cumin powder, salt and sugar to blended ingredients. Marinate the meat with ingredients from step 2 and 3 for at least 30 minutes or up to 2 hours.
Thread the meat onto the skewers. Grill meat until cooked. Use a bruised lemon grass to brush some vegetable oil onto meat while grilling.