Tuesday, 14 September 2010

Satay Chicken

It was the middle of summer and it was the barbecue season. I thought it would be a great time to try making satay, Malaysian style, for the first time. However, I was feeling a bit lazy and did not feel like cutting the chicken into little pieces. Hence, I decide to marinate the chicken in quarter portions. Nothing wrong with that ... after all, they often sell it this way in the streets of Bangkok.

So I concocted a mixture of ground coriander, fennel, cumin, ginger, garlic, coconut milk, and some salt and sugar to taste. It all looked and smelt fine and I marinated the chicken for about 4 hours.

Then the rain came down. We have had quite a wet second half to this summer and our hopes for a bbq in the garden was thwarted. So, I decided to pop the chicken into the oven.

After turning them over about 4 times, it is ready. I basted it with its own juice / oil throughout the cooking process.

I served it with shop - bought peanut sauce and rice. Tasted fine, but could have been a lot better with the charcoal bbq taste to it!


Chef Mireille said...

Great Blog. Malaysian cuisine is my favorite after Indonesian. We actually have a traveling Malaysian Food Truck going around in NY the next couple of weeks. If you can post a Roti Canai recipe, I would be forever greatful.

See here for more info on the traveling Malay truck:

Hazza said...

I like that link to the truck. Wish we had something like that here. Well, roti canai is all about the kneading and tossing and its just not practical to do at home. So, check out my latest blog to compensate for that!