Food from the pantry and fridge that can be fun and yet creative. It has been ages since I have had chicken skewers, Malaysian called it Ayam satay (Chicken satay) in Malaysian language. Ayam satay is perfectly grilled on charcoal and special satay BBQ set.
It give a nicely charred chicken skewers served with mouth-watering peanut sauce. Well, it very popular in Malaysia, Kajang. My whole family love it. Every time when we go back to Malaysia, we got to have it. It has been more than 5 years since I last had it.
There are various recipes all have been adapted. I would say that the best satay in the world comes from Malaysia, my home country. The marinade has got a very important role to get it the best satay; there are lot of spices such as lemongrass, garlic, shallots, turmeric powder, coriander powder, chili powder, salt and sugar. All the spices are pounded with mortar and pestle till you get fine paste.
The peanut sauce is a must for chicken satay. Along with peanut sauce, served with sliced cucumber and cut onions. The cucumber and onion clean the palate between each skewer. In Malaysia, rice cakes or ketupat are serve as additional side. The rice cakes are cut into small square shapes as far as I remember it.
I don’t have the real traditional marinade in my pantry as mentioned above. Hmm!!! let see what herb I have in my pantry. I have rosemary. Oh no, I got sour cream that is going to expire in 3 days’ time. Well, I also have some salad might as well finished it off. Maybe next time I will make the real Chicken satay. Let’s cook with what I have in my pantry.
I am pleased and surprised that it did turnout delicious and charred as said above and have certainly got robust flavour. In fact, sour cream does keep the chicken moist and provided a burst of creaminess. Serve it with a glass of white wine. This chicken skewers have curbed my craving for chicken satay. Let’s cook!!!
1 chicken breast, without skin and cut into cubes
100 g sour cream
1 Tbs Dijon mustard
1 1/2 Tbs honey
1 Tbs garlic, minced
1 Tbs dried rosemary
1 1/4 Tbs chili powder
1 Tsp sea salt
1 Tsp pepper
120 g salad, wash, and dry
some slices mushrooms
4 cherries tomatoes, cut into halves
Place cubes chicken breast in a bowl, add the marinade to chicken mixing well. Make sure chicken are covered in marinade and refrigerate overnight so that chicken had absorb the deep flavour and soak the bamboo skewers about 2-4 hours. The next day, thaw it for about 15 minutes. Skew chicken about 4 cubes each skewers. I made 8 skewers. Preheat grill.
Meanwhile, place foil on a flat baking tray. Lay each stick on top of foil and baste the marinade over it. Once grill is hot, place the tray in oven/grill for about 7-8 minutes, then bring out tray to turn over and baste the marinade and put back in for about 6-7 minutes.
Meantime make the salad: in a bowl toss salad in oil, balsamic vinegar and season with salt and pepper. Once done, chicken cooked, Place salad on plate and lay the chicken skewers on top of salad. Serve with a glass of white wine.
Note: watch make sure it’s not burns. When its charred turn over. The other 2 skewers I have added chili sauce.