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Malaysia- Malay Satay (Chicken Sate’)


                 1#                           Boneless chicken

1t                            Ground cumin

1t                            Ground coriander

3 cloves                  Garlic

1tsp                         Ground turmeric

4T                           Coconut cream

1t                            Palm sugar

1T                           Condensed milk

1t                            Salt

2 sprigs                   Cilantro with stems, chopped


20 ea                       Wooden skewers, soaked in water

1 ea                         Lemongrass brush



  1. Cut chicken into thin 2 inch strips
  2. Combine remaining ingredients and mix well
  3. Add chicken to marinade and allow to sit for 3 hours (or more) stirring occasionally
  4. Thread chicken onto skewers
  5. Grill sate a few minutes on each side brushing with the marinade. Chicken should be a bit “burnt” or caramelized but not overcooked
  6. Skewers can be plattered and garnished with cucumber chunks and raw onions
  7. Sate is served with a peanut “gravy” and ketupat

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