Ingredients
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600g Boneless Chicken Maryland; cut to thin strips
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20 stick Wooden Skewers; soak 2 hrs before using
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Condiments
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1 jar Yeo's Peanut Satay Sauce
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1 Onion (Optional); cut to bite-size
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1 Cucumber (Optional); cut to bite-size
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1 Ketupat (Optional); cut to bite size
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1/4 Cup Oil for basting
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Marinade
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1/2 thumb size Galangal
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1 thick stalk Lemongrass; white part only cut to ring size
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2 Tbsp Coriander Powder
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1 tbsp Cumin Powder
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1 tbsp Turmeric Powder
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80 ml Coconut milk
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1.5 Tsp Salt
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3 Tbsp Sugar
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2 Tbsp Honey
Directions
Steps
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1
Done
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MarinadeBlend marinade ingredients till smooth. Place spice paste into chicken strips bowl. Mix well. Cover and let marinate in the fridge for 4 hrs or overnight. |
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2
Done
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Prepare chicken skewers and ovenSoak wooden skewers for 2 hrs before using. This will prevent burning in the hot oven. Preheat oven to 200c. Thread chicken strips onto skewers. Not too much on stick. As you would want more surface to char. Try not to compress them. |
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3
Done
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BakingLine chicken satay on grill rack place on a pan. Pan will help to collect extra juice drippings. Bake for 20 minutes(or till cook through and have some char bits). Turn the satay every 5 minutes interval and basting with some oil. |
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4
Done
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ServePlace satay on a plate with a bowl of peanut satay sauce, some cucumber, some onions and ketupat. I had with some white rice too. Up to your preference. |
2 Comments Hide Comments
What is ketupat?
Hi Jeremy, sorry for the late reply. Ketupat is a kind of rice dumpling. Contains just plain rice or glutinous rice.
You can buy them in package like above.