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Malaysian Chicken Satay

What's The Big Idea?

Malaysian Satay those little skewers of meat with peanut sauce - is a very popular dish in Malaysia. It's a ubiquitous street food, and can be found being grilled on almost any street corner in the country. Now of course satay is loved throughout the world, and appears on buffet tables from barbecues to business meetings.

Although Satay is popular throughout southeast Asia, its home is believed to be in Malaysia, and Malaysian Satay is made with ingredients and spices commonly found in Malaysian cooking; shallots, lemongrass, turmeric and coriander. It is traditional to serve it with peanut dipping sauce, chopped onions, and cucumber.

Remember to allow plenty of time for marination.

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Shopping List

Here's the list of what you need:

  • 4 chicken breasts (boneless and skinless)
  • 1 teaspoon ground coriander
  • 2 stalks lemongrass, bulb and outer layer removed
  • 6 shallots, peeled
  • 2 cloves garlic, minced
  • 4 tablespoons vegetable oil
  • 1 teaspoon chilli powder
  • 1 teaspoon turmeric
  • 4 teaspoons of ketjap manis *
  • 1 teaspoon Chinese oyster sauce
  • Bamboo skewers (soaked in water for at least 2 hours to avoid burning)
* Ketjap (or kecap) manis is a Malaysian/Indonesian sweet soy sauce. We have managed to find a source for Kecap Manis online.

What To Do

  • Cut the chicken meat into small cubes
  • Place all the other ingredients (except the skewers!) in a blender with a little water if needed, and blend to a thick paste
  • Sprad this over the chicken pieces, cover and leave to marinate in the fridge 10-12 hours
  • Thread the meat onto the bamboo skewers and grill for 2-3 minutes on each side, or until cooked through

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