Satay Chicken
"Calls for preparing the spice paste before actual cooking."
- Ready In:
- 1hr 35mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
-
Satay Chicken Bumbu
- 1 kg shallot
- 500 g chili paste
- 20 candlenuts
- 4 shrimp paste (belacan )
- 10 stalks lemongrass
-
Satay Chicken
- 1 ounce thick coconut milk
- 9 ounces thin coconut milk
- 5 chicken thighs
- 6 chicken wings
directions
-
For cooking the bumbu:
- Grind all above ingredients to a fine paste. Heat oil in a wok and fry ground ingredients for about 1/2 hour to 45minutes. Remove from heat and cool.
- This amount of paste can make for about 5 dinner servings.
- Store in airtight container, label and date. Good for about 4 months.
-
For cooking Satay Chicken:
- Heat frying pan with 1 tbsp cooking oil.
- Lower fire and fry Satay Rempah/Bumbu for a few minutes.
- Add in chicken and fry for 10 minutes on medium heat.
- Add 1 tsp salt.
- Add thin coconut milk and simmer on low fire for 30 minutes.
- Add thick coconut milk and bring to boil on medium fire.
- Remove and serve.
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RECIPE SUBMITTED BY
I like to EAT! Too much, I'm afraid! Food & recipes that are traditional and old school are my favorites. There is so much conveniece food out there which I am greatful for, but sometimes its just really nice to make something up from scratch!
