This reminds me so much of my childhood – we get this as a treat once while. Always at a roadside stall where these are cooked over hot charcoals and the sticks come in tens – you order 10 or 20 0r 50 sticks. Each of us will get a small bowl of the satay peanut sauce to dip our sticks of meat into. These are normally served with small chunks of cucumber and raw onion. You can also order rice “ketupat” which are pressed rice cooked in banana leaves.
- Category: Appetizers
Ingredients
- 1 kilogram boneless chicken thighs, cut into strips
- 4 stalks of lemon grass, sliced bottom half only
- 1 1/2 tablespoons ground turmeric
- 1/2 tablespoon ground cumin
- 2 teaspoons fine sea salt
- 3 tablespoons sugar
- 2 tablespoons oil
- bamboo skewers, soaked in water
Instructions
- Process the lemongrass in a small food processor with a small amount of water until smooth.
- Put the lemongrass into a bowl and add the turmeric, cumin, salt, sugar and oil. Mix well. Then add the chicken strips and mix thoroughly. Marinade for at least 2 hours or overnight in the fridge.
- Thread the chicken onto the bamboo skewers.
- Cook the chicken skewers on a barbecue or under a hot grill until cooked through and slightly charred. Turn the skewers at least once to cook on the other side. The pieces are quite small and will cook in 5 to 10 mins
- Serve with chunks of cucumber, raw onions and satay peanut sauce.
- I sometimes replace the chicken with fish - chunks of cod or haddock works well.
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