Name: Malaysian Chicken Satay
Yield: Makes 30 skewers
Cuisine: Singaporean
Ingredients: 2 medium Cucumber, Kirby variety preferred, bite size pieces, about 1 inch; 4 cloves Garlic, roughly chopped; ½ small Red onion, small bite size pieces, about ½ inch (1.3 cm.); 2 lb. (914 grams) Chicken thighs, boneless, fat on, skin-off, cut in ½ to ¾-inch (1.3 to 2 cm.) squares; 30 each Bamboo skewers, about 10 inches (25.4 cm.) long, soaked in warm water 1 hour; 2 stalks Lemongrass, trimmed and sliced very thin, about 1/16 inch (.1 cm.); 1 Tbsp. Finely grated galangal; 1 recipe Malaysian peanut sauce (sos kacang),; 1 recipe Compressed rice cakes (ketupat), (optional); ½ cup Granulated sugar; 2 tsp. Kosher salt; 2 tsp. Ground turmeric; 2 Tbsp. Ground, peanuts, roasted in dry pan or ground fried peanuts

Preparation info

Makes
30
skewers

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Fanning the glowing fire as he flipped skewers of golden-hued meat, increasing their alluring char, Lajis grudgingly revealed a secret to me: for special customers he adds ground-roasted peanuts to the marinade. At his hawker stalls in Kuala Lumpur, his cooks grill and serve mountains of this bamboo-borne snack, and pile them onto tables for guests to help themselves. At the end of the snack, customers simply count the number of skewers and pay accordingly: not too long ago they were ten ce