Along with the coconut agar-agar, I also made satay for a BBQ potluck at a friend’s place. All 100 sticks of them!!! Phew! It was a lot of work. I wonder how the satay sellers make hundreds of sticks every night?
For the satay, I used my own marinade. Will add the recipe later. For the sauce, I used the easy satay sauce from Little Corner of Mine. It was really good!! Very easy too. Definitely save me a lot of work from grinding all the spices. Thanks LCOM for sharing : )
Satay was served along with some ketupat (I cheated on this & used the NONA brand ketupat. All I have to do is to boil it.), cucumber & onion.
Thanks to DH for a great grilling job! Here’s a satay grilling shot. Like pro eh?? hehe… Must give him a little credit otherwise he won’t grill it for me next time : P I have no idea how to use that complicated grill of his!!!!
P/S: A & K , If you are reading this, thanks for organizing this gathering. Had a really fun time!!! : )
Edited to add recipe for satay:
Ingredients:
700 gm chicken – If possible, add a little bit of chicken fat to make it moist
5 garlic
Ginger
12 shallots
5 tbsp brown sugar
2 tsp coriander
½ tsp tumeric
2 tsp cumin
½ tsp fennel – preferably grounded
1 stalk lemon grass
“Glazing” liquid
Mix 1 tbsp oil & 1 tbsp coconut milk together
Method:
1. Blend garlic, ginger, shallots & lemongrass with a little oil till it is a paste.
2. Add # 1 and the rest of the spices (except the glazing liquid) to the meat & marinate overnight.
3. Before skewering the satay, make sure to soak the skewers for at least 2 hours to prevent burning.
4. Skewer & grill for about 3-4 min on each side. Use the glazing liquid to glaze the satay a couple of times.
{ 12 comments… read them below or add one }
Oh my goodness, it is so authentic. I am beginning to imagine the smell. The satay really, really looks like the ones they serve at the hawker stalls.
You made me miss my satay grill. I left that behind in Melbourne.
Any recipe to share?
Wow, what a satay heaven, made me “lau nua liao”! Glad you like the satay sauce!
I would have thought you are back in Asia (are you?) since they look soooo authentic (I guess those 100 sticks played a part in authenticity). ;p
I want to wait for the colder months to make this…since I need to “grill ” them in my normal flat-pan (have no grill
)
I cheated more when I made satay the last time. I used Glory Brand Satay Sauce. Next time, I can try some homemade peanut sauce when that jar of store-bought sauce runs out.
Judy: Thks! Have added the recipe. Was too lazy to type the recipe yesterday :p Do u have a regular BBQ grill? ‘cos that’s what I used.
LCOM: Thks! : ) The sauce was really good!
tigerfish: maybe I am??? hehehe….. Nolah, I’m in Seattle.
U shld try this satay sauce. Very easy. I like the Glory brand sambal.
Definately looks like the real stuff we see on the road-side satay stall. Why aren’t you here in the Bay Area?!
wah… looks yummy wor! I am still very lazy to prepare satay myself… here can get a stick for 20sen so I never really bother… hehehe Lazy me!
vie: thks! : ) Actually we almost moved to San Jose but in the end it didn’t work out. Haiya…otherwise Lil’ C can play with Belle. : )
satay … yummy. i made once before, i know is a lot of work. i used the oven to grill without the stick one, just the meat. used pork instead of chicken. my recipe dunno where already. just once, too much work.
my, my u’re really good!! yummmmmmm!! 100 sticks no joke! yeah i agree, those satay sellers back home work very hard and charged so little some more. Nx time i go back must “pong chan” them lots, hehe
g: yep, sometimes we dun know how hard it is until we actually make it. Hey, dun forget to “pong chan” for me too!! :p Dunno when I’ll be going back.
Satay… from my hometown Kajang. What a shame for me for years I haven’t eat Satay from my hometown. Hahaha… today going to ‘tau pau’ back since I am going to my grandma house with the kids.
sue sue: u are so lucky!! I’m jealous. I wish I can tapau too