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1
Soak 20 bamboo skewers for at least 2 hours in a glass of water. This is to prevent the sticks from burning and breaking when placed under the grill or over the coals.
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2
Add the ground coriander, ground cumin, turmeric powder, chilli powder, salt, saugar, coconut cream and vegetable oil in a large bowl. Mix well.
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3
Cut the chicken into long thin strips.
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4
Marinate the chicken in the sauce. Ensure the chicken are well coated.
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5
Tightly seal the bowl with cling wrap and place in the fridge. Leave to marinade for at least 4 hours. The longer, the better.
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6
In the meantime, prepare the sauce.
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7
Look for a reputable brand of satay sauce. I always use Lee Kum Kee.
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8
Add about 6 tablespoons of the satay sauce into a bowl.
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9
The rest of these steps are to be done, subject to taste. I like to taste as I add the other condiments.
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10
Add the crunchy peanut butter, coconut cream and water. If the sauce is too thick, thin it down with a little more water.
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11
Add the dark soy sauce, sugar and ground peanuts
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12
Seal the bowl with cling wrap and set aside until ready to serve. Before serving, warm the satay sauce in the microwave oven, covered slightly, for approximately 1.5 to 2mins.
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13
When you are ready to grill the chicken, start forming satays by piercing the chicken through the bamboo skewers. I find it alot easier to pierce the meat into the sticks when they are long strips and I pierce through in an undulating manner. Set aside until ready to use.
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14
Preheat your oven to 200 deg Celsius at GRILL. Place your oven shelf higher and closer to the top too.
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15
Lay the satay sticks on a cooling mesh sitting over a flat baking sheet to collect drippings.
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16
Place the tray of satay under the grill. And grill for 10 to 20 mins. It really depends on how thick your chicken sticks are.
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17
Remove the tray from the oven when one side of the satay is a golden brown (not dark brown!). Turn over the satay to the other side. And continue to grill till it has a nice dark golden brown. I like it a little burnt.
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18
Serve warm with satay sauce and sliced cucumber.
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19
[Update on 31 Aug 2011 - I've been pan frying the skewers of meat instead of grilling them. That keeps the meat alot more tender. Use a regular flat pan or a stove top grill pan. Heat the pan with a couple of tablespoons of cooking oil and then cook slowly at a medium heat till brown and slightly crisp. I also marinate the meat overnight in the marinade.]
