Dewa Pos

chicken satay

Satay Ingridients :

• 250 grams (8.8 ounces) of chicken fillet
• 1 lemon lime
• 5 tablespoon of sweet soy sauce
• 2 cloves garlic
• 2 tsp fennel seeds
• 1/2 tsp turmeric
• 2 tsp sugar
• 1/2 tsp salt
• 1 tsp sesame oil

Satay Directions:

1. Cut boneless, skinless chicken breasts into strips and place on skewers in a zig-zag fashion. (I suggest soaking the skewers first so they don’t catch fire.) Set aside.
2. Prepare a marinade by dry roasting 1 tsp coriander seeds and 2 tsp fennel seeds. Grind the roasted seeds and place in a wok.
3. To the wok, add 2 cloves garlic, 1/2 tsp turmeric, and a small amount of oil. Fry. Add crushed lemongrass pieces briefly. Turn off heat.
4. Add to this mixture 2 tsp sugar, 1/2 tsp salt, 2 tsp soy sauce, 1 tsp sesame oil, and the juice of 1/2 a lime. Allow mixture to cool.
5. Place marinade over chicken skewers in advance of cooking. When ready, grill skewers for 6-8 minutes.

Peanuts Sauce Ingridients

• 3 shallots
• 4 garlic
• 100 grams of peanut (3.5 ounces), fried
• 2 candle nuts
• some salts
• 150 cc stock water
• 2 tablespoon of cooking oil