Although Malaysian satay is identical to Thai or Indonesian versions, it has a different flavor. Test it out. No need to cook them outside; simply barbecue them in your oven. Serve with satay sauce from Malaysia.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 50 mins |
| Servings: | 60 |
| Yield: | 60 skewers |
Ingredients
- 4 ½ pounds skinless, boneless chicken breasts, cut into 1-inch cubes
- 2 large onions, coarsely chopped
- ¼ cup brown sugar
- 5 cloves garlic
- 1 1-inch piece shrimp paste (belachan)
- 2 tablespoons galangal powder (lengkuas)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground anise seed
- 1 teaspoon ground black pepper
- 1 teaspoon ground turmeric
- 60 bamboo skewers
Instructions
- Place chicken cubes in a large bowl.
- Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
- Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line 2 baking sheets with aluminum foil.
- Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
- Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Substitute white pepper for the black pepper if desired.
- Substitute white sugar for the brown sugar if desired.
- Galangal is a plant in the ginger family. Substitute powdered ginger for the galangal if needed.
Nutrition Facts
| Calories | 45 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 0 g |
| Sodium | 18 mg |
| Sugars | 1 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
These are very tasty. The skewers burned though. I even soaked them in water for an hour before cooking. Maybe a bit more than six inches is necessary to get the chicken cooked without burning the sticks. As for the flavor, it’s out of this world.