(From Y3K Recipes Issue No.7 – July/ August 2002)
Copyright of Y Three K Publisher. All rights reserved.
600g chicken fillets
1/2 tsp salt
1/2 tsp chicken powder
A pinch of pepper
1 tbsp turmeric powder
4 tbsps sugar
3 tbsps oil
4 candle nuts/ buah keras
4 stalks lemon grass/ serai
1 tsp belachan granules
1. Cut the chicken fillets into cubes. Mix in marinade and pounded ingredients. Keep aside for one hour.
2. Heat up charcoal till red hot. Thread the chicken cubes onto bamboo skewers. Brush some oil onto the meat.
3. Charcoal grill satay till well cooked.
Tips: Soak bamboo skewers in water to prevent it from getting burnt during grilling process. Baste meat with oil helps to prevent meat from sticking onto the griller.Chicken can be substituted with pork, mutton, beef etc.
1 tbsp salt
8 tbsps sugar
1 tbsp lime juice/ limau nipis
Pound Ingredients individually:
6 pips garlic
2 stalks lemon grass/ serai
25 dried chillies/ 2 tbsps chilli gilling
2 slices galangal/ lengkuas
1. Heat wok. Fry peanuts till fragrant and cooked through. Cool and shell skins. Pound it.
2. Add pounded peanuts into water. Cook for about 20 minutes till thick. Add in seasoning. Turn off heat. This is the satay sauce.
3. Heat up 4 tbsps oil. Saute pounded shallots. Add in garlic and stir fry. Add in lemon grass and the rest of the pounded ingredients. Fry till oil surfaces. Dish it up. This is the chilly paste.
4. Fill small bowls with satay sauce. Add in chilly paste if desired. Dip satay into sauce before eating.
Tips: Do not fry peanuts with any oil or else the skin will stick onto it. Satay sauce can be kept in the fridge. Warm it when needed.
HOME STYLE KETUPAT
500g uncooked rice
2 strong, durable plastic bags(5” X 8”)
1. Fill both plastic bags with 250g rice. Seal the edges with a candle flame.
2. Pierce holes all over the plastic bags with a bamboo pick to allow water to flow in.
3. Put into a pot of water. Cook over medium heat for two hours.
4. Remove from the pot and leave to cool. Chill in fridge overnight till it firms up. Cut into small squares and serve with satay or as main item for the Lontong dish.
Tips: Cook young grain rice for two hours. Matured grain rice needs three hours of simmering.The plastic bag sizes can vary a little and rice can only be filled to half a bagful.