Ingredients with Measurements:
- 500g chicken breast, cut into small cubes
- 1 cup tempoyak (fermented durian paste)
- 2 tbsp palm sugar
- 1 tbsp tamarind paste
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tsp salt
- 10 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, mix together the tempoyak, palm sugar, tamarind paste, soy sauce, vegetable oil, and salt until well combined.
2. Add the chicken cubes to the bowl and marinate for at least 1 hour, or overnight in the fridge.
3. Thread the chicken cubes onto the bamboo skewers.
4. Preheat the grill or grill pan to medium-high heat.
5. Grill the chicken skewers for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
6. Serve hot with additional tempoyak sauce on the side.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 290
- Fat: 12g
- Carbohydrates: 14g
- Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thigh or beef.
- Tempoyak can be substituted with miso paste or fermented bean paste.
Variations:
- Add chopped lemongrass or ginger to the marinade for extra flavor.
- Use shrimp or tofu instead of chicken for a vegetarian option.
Tips and tricks:
- Soaking the bamboo skewers in water prevents them from burning on the grill.
- Make sure to oil the grill or grill pan before cooking to prevent sticking.
- Serve with a side of steamed rice or grilled vegetables.
Storage instructions:
- Leftover satay can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve on a platter with fresh herbs and sliced chili peppers for garnish.
Garnishes:
- Fresh cilantro, mint, or basil
- Sliced chili peppers
- Lime wedges
Pairings:
- Beer or white wine
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Indonesian-style fried noodles (mie goreng)
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, make sure it is well-oiled before cooking.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Satay is a popular dish in Southeast Asia, particularly in Indonesia, Malaysia, and Thailand.
Flavor profiles:
- Tempoyak adds a tangy and slightly sweet flavor to the dish, while the grilled chicken provides a smoky and savory taste.
Serving suggestions:
- Serve as an appetizer or main dish at a barbecue or dinner party.
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Region: Malaysian