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S.K.'s MALAYSIAN SATAY

Ingredients:

1 lb. meat- chicken, beef or pork 2 cloves of garlic 1 cup shallots 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 inch piece turmeric root 1 teaspoon salt 1 tablespoon sugar 1/4 cup evaporated milk 1 tablespoon cooking oil about 35 bamboo sticks

Method: Cut meat into small thin pieces. Grind together until very fine: shallots, garlic, coriander seeds, cumin seeds & turmeric. Combine ground spices with salt & sugar. Season meat with the ground spices and let marinate. When you are ready to grill soak the bamboo sticks in water so they won't burn, skewer the meat with the sticks, don't overcrowd. Grill satay sticks over a charcoal fire (barbecue grill), basting occasionally with evaporated milk combined with oil. Or, for the brush, use the head of lemon grass, smash and flatten to resemble a brush. 3. For 200 sticks of chicken satay, Ingredients: 20 boneless, skinless chicken legs (cut small) 3 tablespoons of coriander seeds* 2 tablespoons of cumin seeds* 2 tablespoons of fennel seeds* 10 shallots* 2 stalks of lemon grass, root trimmed* 4 macadamia nuts(buah keras)* 2 tablespoons of turmeric powder 4 tablespoons of sugar 4 tablespoons of honey Salt to taste 200 bambo skewers (soak into warm water for 30-40 minutes) How to: In a blender or food processor, grind the asterisk (*) ingredients above into fine paste. Marinade chicken overnight with the paste together with turmeric powder, sugar, honey and salt. Finally, thread chicken onto bamboo skewers and ready to grill for about 5 to 6 minutes or until golden brown and tender. 4.

Chicken Satay

1. Blend the following until a paste is formed:

1 teaspoons cumin seeds 1/2 tablespoon white pepper 1 and a half tablespoons coriander seeds 1-inch bulb of galanghal 1-inch bulb of ginger 2 stalks lemongrass 3 cloves garlic

2. Season the paste by stirring in the following:

2 tablespoons sugar 1 tablespoon honey 1/2 tablespoon turmeric powder 1 teaspoon salt

3. Cut up 500 grams of chicken flesh into bite size pieces, marinade at least 2 hours with all the above. 4. Once marinated, stick about 4-5 pieces of chicken bites onto a skewer. Repeat until everything is skewered. 5. Grill chicken satay skewers in an oven preheated at 180 degree Celcius for about 30 minutes or until cooked, basting once in between with the leftover marinade.

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Ingredients:

550 gm chicken thigh (or chicken breast), cut into small pieces 1/2 onion 7 skewers

Seasoning:

1/2 tsp chicken powder 1/2 tsp salt 3 tsp sugar 1/2 Tbsp coriander powder 1/2 Tbsp turmeric powder 1/2 Tbsp cumin powder 1/2 Tbsp sweet paprika powder 1/2 Tbsp chili powder (optional) 1 Tbsp curry powder, parrot brand a dash of sesame oil

Method: 1. Cut chicken thigh into 1 to 1 1/2 inches in thickness. Smash onion with a food processor. Mix all ingredients, marinate chicken and put in a fridge at least one day. 2. Preheat oven to 200C. Soak skewers in cold water for 10 minutes. Skewer marinated chicken. 3. Heat oil in a frying pan over medium heat and cook chicken until both sides are light brown. You dont want to burn them, so be careful as some sugar was added into the marinade. 4. Line a baking sheet with aluminum foil for easier clean up then spray with cooking spray. Bake for 25 minutes. Brush with honey when almost cooked. Insert a needle into the thickest part of the chicken. If no liquid runs out, its done. Serve with salad.