串串记忆串串烧 - 沙爹鸡

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许久都没吃沙爹了，很想念那种想吃就打个电话下“哦打”的上班日子。哈哈，以前我上班的公司对面就有一家出名的沙爹店，常常和同事的下午茶就是沙爹，哇噻，太美了，过后加上一杯黄梨水，天呀，这简直就是人生一大享受。。。。  现在沦落到要自己动手做沙爹。。。只能说唉！！！

Recipe from Authentic Recipes from MALAYSIA - chefs of Bon Ton Restaurant Kuala Lumpur n Jonkers Restaurant Malaccfa.

SPICE PASTE

1 tbsp coriander seeds  2 stalks lemongrass (use inner part only) 5 shallots,peels n halved, 2 clover garlic and halved 2 tbsp oil.

1/2 tsp chili powder 2 tbsp sugar 1/2 tsp salt 1 tsp turmeric powder 4 chicken legs and tighs, deboned, cut into cubes

12 skewers soaked in water of 1hours 1 stalk lemongrass, thick end lightly bruised, bor brushing Oil for brushing

Method
Grind the spice paste ingredients , adding oil to keep blades turning.
Mix the paste with chili powder, sugar, salt and turmeric powder, marinate the chicken cubes for at least 12 hours.
Thread 4 to 5 pcs of chicken cubes onto each skewers, Grill chicken satay over hot charcoal fire, constantly brushing with a stalk of lemongrass dipped in oil.
Alternately grill chicken under oven for 10 minon each side, 200C