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00Ingredients
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4 large pieces ginger, peeled
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4 fresh piquin chiles, chopped or substitute serranos
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5 cloves garlic, peeled
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3 shallots, peeled
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1 teaspoon cumin seed
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1 teaspoon anise seed
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1 tablespoon ground turmeric
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3 stalks lemon grass
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2 teaspoons sugar
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1 pound boneless chicken, cut into strips
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Indonesian Peanut-Chile Sauce (available in Asian markets)
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Diced cucumbers and onions for garnish
Instructions
Combine the ginger, chiles, garlic, shallots, cumin, anise, turmeric, lemon grass, and sugar in a food processor and puree, adding water if necessary. Marinate the chicken strips in this mixture for 12 hours, covered, in the refrigerator.
Thread the chicken strips onto separate satay sticks which have been soaked in water. Grill the satay sticks over coals until the meat is done, about 12 minutes, turning often. Serve the satays with the Peanut-Chile Sauce on the side and garnished with the diced cucumbers and onions.
| Servings |
| 4 |
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This recipe is courtesy of the Equatorial Penang hotel in Penang, Malaysia. It is a classic Indonesian dish that combines the heat of chiles with the exotic fragrances of the Spice Islands. Note that this recipe requires advance preparation.
Ingredients
InstructionsCombine the ginger, chiles, garlic, shallots, cumin, anise, turmeric, lemon grass, and sugar in a food processor and puree, adding water if necessary. Marinate the chicken strips in this mixture for 12 hours, covered, in the refrigerator. Thread the chicken strips onto separate satay sticks which have been soaked in water. Grill the satay sticks over coals until the meat is done, about 12 minutes, turning often. Serve the satays with the Peanut-Chile Sauce on the side and garnished with the diced cucumbers and onions.
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