Satay

APPETIZER

Chicken Satay/ Tofu Satay

For 5-8 Servings

 

Ingredients:

 

  Marinated Sauce  - Also available in a ready-to-use package

1 1/2 lbs.	Chicken breast
1 pack	Firm Tofu, slice in thin long pieces
1/4 teaspoon	Roasted coriander seeds powder
1/4 teaspoon	Pepper
1/4 teaspoon	Turmeric (roots) powder
1/2 teaspoon	Curry powder
1 teaspoon	Salt
1 cup	Coconut milk
	Small wooden skewers

 

  Satay Sauce Ð Also available in a ready-to-cook package

1/2   cup	Coconut milk
1 tablespoon	Red curry paste
1-2 table spoons	Peanut butter / almond butter
	Salt
	Sugar

 

1. Slice the chicken breast finely, width approximately 1 1/2 inches. Pound together, or blend in a blender, the coriander seeds, cumin seeds, turmeric, curry powder, salt and pepper.

2. Pour the blended ingredients into the coconut milk. Add sugar and blend again so that all the ingredients are well mixed.

3. Add the chicken slices and marinate for 15-20 minutes.

4. If using Tofu, slice tofu for 1x3 inches and fry in light vegetable oil until light brown. Then add in coconut cream for fragrance.

5. Thread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling.

6. Place the chicken slices over a charcoal grill (barbecue) and apply the sauce to the chicken while turning. Or place chicken slices in oven and roosted with 325-degree F. for 10-15 minutes or until light brown.

7. Serve with Satay sauce and cucumber sauce

(Chicken Satay/ Tofu Recipe continued)

 

Cucumber Sauce

3 tablespoons	Vinegar
3 tablespoons	Water
3 tablespoons	Sugar
	Sliced cucumber
	Chinese Cilantro leaves
	Sliced Shallots about 1 small head
	Dried red chili  (optional)
	Pint of salt

 

1. Heat water and mix with sugar. Stir till dissolve.

2. Add vinegar and pint of salt

3. Add slice cucumber and garnish with cilantro and chili (if desire)

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