1/2 ts Chili powder
2 tb Sugar
1/2 ts Salt
1 ts Turmeric powder
4 Chicken legs and thighs;
-deboned and cut into 2 cm,
-(3/4") cubes
12 Skewers; soaked in water for
-1 hour
1 Lemongrass stalk; thick end
-lightly bruised; for
-brushing
Oil; for brushing
Satay sauce (see recipe
-below); for dipping
Cucumber; sliced, to serve
Onion; sliced; to serve
Ketupat; quartered, to
-serve, (optional, see note)
Grind the satay sauce ingredients in a mortar or blender, adding the
oil to keep the blades turning. Mix the paste with the chili powder,
sugar, salt and turmeric powder, and marinate the chicken cubes for
at least 12 hours.
Thread 4 to 5 pieces of the marinated chicken onto each skewer until
all the chicken pieces are used up. Grill the chicken over a hot
charcoal fire, constantly brushing with a stalk of lemongrass dipped
in the oil. Turn the skewers frequently to prevent the meat from
burning. The chicken should be slightly charred on the outside and
just cooked on the inside. Alternatively, grill the chicken under an
oven broiler for 10 minutes on each side.
Serve with a bowl of Satay Sauce and sliced cucumber, raw onion, and
Ketupat or boiled rice on the side.
Note: Ketupat are compressed rice cakes similar to Lontong. They are
packed in beautifully woven cases of coconut leaves or daun palas and
boiled in water. The rice takes the shape of the case and is usually
served quartered. These traditional festive cakes dress every table
during many celebrations in Malaysia. Ketupat are sold in many Malay
food stores.
