Tuesday, May 11, 2010

串串记忆串串烧 - 沙爹鸡




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





12 comments:

  1. 晕,晕
    看到你的satay 我的手脚软廖
    为什么
    肚子饿到手脚软 >_<

    ReplyDelete
  2. 看见你的satay我也要‘唉’一下咯~
    这里都没有mamak味道的satay吃~
    我要食谱!! 我要食谱!!

    ReplyDelete
  3. 你的satay烤的很美哦!我也很爱吃。。。但不会做。我也要食谱!谢咯!

    ReplyDelete
  4. satay的卖相很好呢,介意分享食谱吗?

    ReplyDelete
  5. yesterday otakotak,today satay. Really rajin lah. I love satay too. But now i found one malay supplier who only sell raw satay. Love it so much coz really got malay style n taste. Further more not expensive.

    ReplyDelete
  6. 做到好像买的一样,好励害噢!

    ReplyDelete
  7. Pynn 你还好吧,送你一支

    ReplyDelete
  8. Rachel n Ann 食谱会上传,现在有点懒

    ReplyDelete
  9. 鲸鱼蓝蓝蓝不介意,要什么拿什么吧

    ReplyDelete
  10. Jane, all these dishes look like very hard, but actually just to marinate n oven do the rest:)

    ReplyDelete
  11. Ann, 就是少了一样火炭
    :(

    ReplyDelete

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