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Serves approximately six people, 10 to 12 as part of a rijsttafel
Satay, quick-grilled over a roadside fire, is popular street food today in Malaysia, Singapore, Thailand and Cambodia, but its home is Indonesia. Tuti Taylor-Weber of Oakland, California's Dutch East Indies Restaurant provides us with her version.
2 lbs. boneless, skinless chicken breast or thigh meat
1 clove garlic, crushed
1 tsp. ground ginger
2 tsp. dark soy sauce
2 tsp. tamarind juice (see ingredients list)
Cut chicken into cubes of approximately 3/4" on a side. Mix together remaining ingredients and marinate chicken for two hours. Soak bamboo skewers in water for approximately 20 minutes.
Thread chicken onto skewers, four or five to a skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on all sides.
Serve satay with peanut sauce and a fiery sambal to satisfy your need for heat.
Satay, quick-grilled over a roadside fire, is popular street food today in Malaysia, Singapore, Thailand and Cambodia, but its home is Indonesia. Tuti Taylor-Weber of Oakland, California's Dutch East Indies Restaurant provides us with her version.
2 lbs. boneless, skinless chicken breast or thigh meat
1 clove garlic, crushed
1 tsp. ground ginger
2 tsp. dark soy sauce
2 tsp. tamarind juice (see ingredients list)
Cut chicken into cubes of approximately 3/4" on a side. Mix together remaining ingredients and marinate chicken for two hours. Soak bamboo skewers in water for approximately 20 minutes.
Thread chicken onto skewers, four or five to a skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on all sides.
Serve satay with peanut sauce and a fiery sambal to satisfy your need for heat.
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