A staple in Malaysia, almost every street food market has a vendor selling satay chicken.
Pieces of meat on a bamboo skewer then grilled to charry perfection with a rich and decadent satay sauce, very few things can beat this.
Eat Lah's Satay sauce has a rich peanutty flavour that's sweet and spicy, once heated it will be perfect as a dip or as a sauce with some grilled meat and rice.
This recipe will cook two generous portions.
Cooking time: 20min
500g pieces of boneless, skinless chicken thigh
1/2 onion or 3 shallots
3 stalks of Lemongrass
3cm of Galangal
2 teaspoon of turmeric powder
2 teaspoon cumin fennel seeds
1 teaspoon cumin powder
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons oil
1 - Blend or pound the shallots, lemongrass, galangal into a rough paste then set aside.
2 - Chop the chicken into 1-inch piece and mix in the paste with turmeric powder, fennel seeds, cumin, salt and sugar. Skewer chicken
3 - On medium-high heat, heat up a pan and add oil. Grilled chicken until golden brown, continue to cook until cooked through.
4 - Heat up satay sauce in saucepan or microwave and they spoon over chicken. Serve hot with rice along with some sambal and cucumber pickles.