malaysian chicken satay
You'll need to start the marinating process the night before so that the fragrant spices get a chance to soak into the chicken. I used a combination of chicken breast fillets, thigh fillets and drumstick fillets for this recipe.
  • 2 tsp whole cumin seed
  • 2-3cm fresh ginger
  • 2 stalks of lemongrass
  • 1 large red onion
  • 4 cloves garlic
  • ¼ C light soy sauce
  • 2 tbsp peanut oil
  • 2 tbsp ground turmeric
  • ¼ tsp salt
  • ½ tsp white pepper
  • 500g chicken fillets
How to make it
  1. Put the cumin seeds into a dry pan and toast them on a medium heat until you can start to smell the oils being released. Pop the toasted cumin into a spice grinder or mortar and pestle and grind them coarsely.
  2. Grate the ginger into a food processor and add the crushed cumin seed. Chop the lemongrass roots finely, discarding the fibrous, woody tops and the very bottom of the root. Pop these into the bowl of the food processor too.
  3. Cut the onion into chunks and put it into the food processor bowl along with the peeled garlic, soy sauce, peanut oil, turmeric, salt and pepper. Whizz it all together until its a bright yellow paste.
  4. Cut the chicken on the diagonal, across the fibres, so that the chicken will be super tender when it's cooked. You want 3cm thick slices. Massage the marinade into the chicken and leave it overnight (or for at least 4 hours) before skewering three pieces onto each stick, lengthwise and grilling!
Recipe by onebitemore at