Ahead of the Malaysia Kitchen BBQ Madness event on October 1st, well-known Malaysian chef and BBQ Madness ambassador Florence Tan has provided her recipe for the quintessential Malaysian dish, Chicken Satay.
Rub finely ground paste into chicken, add the coconut cream and season with salt and sugar. Sprinkle roasted and finely pound spices over chicken and mix thoroughly. Marinate for 3 hours.
Thread the chicken through satay sticks or skewers and grill over charcoal fire or under a hot electric grill. Constantly baste with basting liquid to keep the chicken satay moist.
Serve the chicken satay, peanut sauce and garnish separately on individual plates, together with Nasi Himpit or Ketupat
Heat the cooking oil and fry finely ground paste until fragrant. Stir in coconut milk and bring to a boil.
Add the bilimbi and pineapple, cook for 6 minutes. Stir in peanuts and seasons with salt and sugar.
Simmer for 5 – 10 minutes until the sauce thickens, stirring constantly.
Grilled dish – 3 hour preparation – 2 hour cooking – serve. Chef’s note: Use galangal which is not too young nor too mature. Very young galangal has no flavour and one that is too mature is very fibrous. Roasted spices must be pounded when they are still hot otherwise they harden when cool and become difficult to pound. The tangy taste of the bilimbi is a personal preference. If you like the sauce sour, add more. Sliced tomato can be added, is desired. If the bilimbi is out of season, just use pineapple or tomatoes.
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