Chicken satay

By: Antony Suvalko, Leanne Kitchen
From: East
Serves: 4-6
Photographer: Leanne Kitchen

It’s believed that satay, or sate, was invented by Javanese street vendors and was based on the Indian kebab, brought to Indonesia by Muslim traders.

The best way to cook these is the Javanese way, over coals, but a barbecue will do just as well. Be careful to char, and not burn. Serve with simple steamed rice.

Ingredients

Quantity	Ingredient
1kg	boneless, skinless chicken thighs, trimmed and cut into 1.5 cm pieces
30	wooden skewers, soaked in water for 30 minutes

Paste

Quantity	Ingredient
2	lemongrass stems, chopped, white part only
8	kaffir lime leaves, central vein removed, chopped
1 tablespoon	chopped fresh galangal
2	garlic cloves, crushed
2 teaspoons	ground turmeric
2 1/2 tablespoons	light soy sauce
2 1/2 tablespoons	shaved palm sugar
2 1/2 tablespoons	vegetable oil

Method

For the paste, combine all the ingredients in a food processor and process until a smooth paste forms. Combine the paste with the chicken in a bowl, using your hands to coat the chicken well. Cover with plastic wrap and refrigerate overnight.
Before cooking, remove the chicken from the marinade, reserving the marinade.
Heat a barbecue or chargrill pan to medium–high. Thread 3 pieces of chicken onto each skewer and season to taste with salt and pepper. Cook the chicken, in batches if necessary, turning and brushing with the reserved marinade from time to time, for 6–8 minutes or until cooked through. Serve with lime wedges for squeezing over.

Tags:: east; Leanne; Kitchen; Antony; Suvalko; asian; south; east; southeast; south-east

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