Name: Satay Ayam (Chicken Satay)
Yield: Serves 4–6
Cuisine: Malaysian
Ingredients: 125 ml (4 fl oz / ½ cup) vegetable oil; 2 tsp cumin seeds, toasted; 50–100 g (1¾–3½ oz) chopped palm sugar, added according to taste; 1 stalk lemongrass; 300 g (11 oz) boneless chicken thighs, cut into small pieces; 2 tsp fennel seeds, toasted; 85 g (3 oz) shallots, peeled; 2 tsp coriander seeds, toasted; 3 stalks lemongrass, white part only, roughly chopped; Bamboo skewers, soaked in water for a couple of hours before using; 3 tsp turmeric powder

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

An all-time favourite dish in Malaysia! Meat marinated in a variety of spices, then skewered and grilled to perfection, and served with peanut sauce. When I was a little girl, eating satay was considered a luxury and it was served only on special occasions. Some families continue this tradition and serve satay for Eid and birthdays, but satay is now widely available throughout Malaysia, from roadside stalls to high-end restaurants.