Friday, September 7, 2012

MALAYSIAN SATAY


How To Make Satay

Follow our quick, slick guide to making your own chicken Satay - do it the VideoJug way and you can't go wrong. Satay is an informal dish in Malaysia and is often bought and eaten on the streets. It is especially good served with a peanut dipping sauce.

SERVING : 1

Preparation Time : 5 minutes
Cooking Time : 10 minutes

INGREDIENTS
2 medium chicken thighs
1 tsp ground white pepper
1 tsp garlic powder
1 Tbsp ground turmeric
1 Tbsp aniseed powder
1 Tbsp ground cumin
1 Tbsp paprika powder
1 Tbsp ground coriander
2 Tbsp vegetable oil
1 medium lime

6 6 inch wooden skewers
1 teaspoon
1 tablespoon
1 knife
1 bowl

PROCESSING METHOD

The Satay Mix
* Into a bowl put a teaspoon of ground white pepper, a teaspoon of garlic powder, a tablespoon of aniseed powder, a tablespoon of ground cumin, a tablespoon of ground coriander, a tablespoon of paprika, and a tablespoon of ground turmeric. Stir thoroughly to create a dry satay mix.
* Transfer 2 tablespoons of the mix into another bowl, one tablespoon for each of our two chicken thighs.
* Add 2 tablespoons of vegetable oil. Stir to create a paste.

The Chicken
* Remove the bones by running a sharp knife down either side. The top end will come away easily.
* Then cut around the bottom of the bone and remove the gristle.
* Trim and scrape off any excess fat.
* Tear the skin away as this will burn.
* Carefully cut from the middle into one side of the thigh and fold it open.
* Cut into the other side the same way to open it out. This will create a flat, evenly sized piece of chicken
* Slice into pieces of about 5 centimetres.
* Repeat with the second thigh.
* Run the knife alongside the bone and cut it out along with the gristle. Feel with your fingers to make sure all the bones are removed and then tear away the skin. Cut into both sides and open out.
* Slice into strips ready to be marinated.

Marinate
* Place the chicken strips into the bowl with the marinade. Mix well. The consistency of the marinade should evenly coat the chicken, lift the strips up to make sure this is the case. As it is a strong sauce the chicken is ready to cook immediately.

Get Skewering
TIP : Soak the skewers in cold water for a few seconds, this will prevent them from burning when cooking.
* Take a skewer and thread on a chicken piece. Try to ensure that the skewer doesn't show through either side. Push it down but leave room at the bottom for holding. Thread on a second, and then a third piece. Satay literally means 'Triple Stacked' so aim to thread 3 pieces on each skewer if you can.
* Repeat with the next skewer, and then the next until you have run out of meat. You should have enough chicken to fill at least three skewers.
* This can be a messy procedure so wash you hands well when finished.

Grill
* Place the skewers onto a grill or griddle pan that has been preheated to a high temperature and leave to cook. Occasionally press them down but not too hard though as this may squeeze the flavours out. If the meat sticks gently prise it loose.
* After about 4 minutes, when the chicken is a golden brown, turn it, and leave the other side to brown for a further 4 to 5 minutes. To check the chicken is cooked through, cut into it. It should be white inside
* When done transfer the satay to a serving plate.

Serve
TIP : Roll a lime back and forth under your hand. This will squeeze the insides making it juicier
* Cut a wedge from the lime and place it alongside the satay.

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