Chicken satay, one of Malaysia's authentic cuisines
Malaysian chef Nazarudin Bin Yusoh, from Le Meridien Kuala Lumpur presents chicken satay, one of Malaysia's authentic cuisines, during Straight Outta Kuala Lumpur, part of the “Straight Outta Asia” series designed to bring international guest chefs to HCM City.
Recently held at the Sheraton Saigon Hotel & Towers, Straight Outta Kuala Lumpur aims to showcase the authenticity of Malaysian flavours in celebration of the 50th anniversary of bilateral relations between Malaysia and Việt Nam.
The signature Malaysian dish is a strong, spicy and aromatic delicacy, which is not complicated to prepare. It is a wonderful dish for a home party.
Malaysian guest chef Nazarudin Bin Yusoh from Le Meridien Kuala Lumpur
Ingredients:
For the chicken
- 2kg boneless chicken
- 500g shallots
- 200g garlic
- 200g ginger
- 6 stalks lemongrass
- 10g coriander seed
- 70g fennel seed
- 50g cumin seed
- 50g turmeric powder
- 1 cup palm sugar
- 1 cup sugar
- 3 tbsp salt
For the satay sauce
- 5 shallots
- 3 cloves of garlic
- 10 dried chillies
- 3 stalks of lemongrass
- 3 galangal
- 600g of roasted ground peanut
Preparation:
For the chicken
- Blanch the shallot, garlic, ginger, lemongrass, coriander seed, fennel seed, and cumin seed finely
- Mix them together
- Add turmeric powder, palm sugar, sugar, and salt into the mixture to make the marinade
- Pour the marinade over the chicken and leave it for at least 2 hours, or overnight
- Skewer each piece of the chicken on bamboo sticks
- Heat the grill to high and brush a baking tray with oil. Grill the skewers for about 10 minutes, flip them over occasionally, until lightly charred
For the satay sauce
- Blanch the shallots, garlic, dried chillies, lemongrass, and galangal finely
- Blend all the ingredients together
- Heat the oil in a pan and stir-fry the blend. Simmer it until the oil is extracted
- Add the roasted ground peanut into the blend and mix well. Simmer until it boils
Serving:
- Place the chicken on a plate and the satay sauce in a small bowl and garnish. Enjoy. — VNS
OVietnam