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NONYA-STYLE CHICKEN OR PORK SATAY

Servings:
Marinade: Makes 2/3 cups  Satay: Makes 10 to 12 skewers Servings
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Ingredients

Marinade
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 1 tablespoon red bird chiles
  • 1/4 cup lemongrass
  • 1 teaspoon turmer powder
  • 1/3 cup shallots
  • 1 tablespoon almond
  • 1 teaspoon red miso
  • 1/2 cup coconut cream and milk (consistency of whole milk)
Satay
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 1 tablespoon red bird chiles
  • 1/4 cup lemongrass
  • 1 teaspoon turmer powder
  • 1/3 cup shallots
  • 1 tablespoon almond
  • 1 teaspoon red miso
  • 1/2 cup coconut cream and milk (consistency of whole milk)
  • 1 pound chicken breast
  • 1 pound bamboo skewers
  • 1 pound vegetable oil
  • 1/3 cup pineapple juice

Preparation

Baking Directions:

MarinadePut the coriander seeds and cumin seeds in a skillet and dry-roast over medium-high heat.

Slide the skillet back and forth over the burner to prevent burning.

When the spice exudes a pleasant aroma, about 1 minute, remove from heat and transfer to a bowl to cool.

Grind in a spice grinder and set aside.

Pound the salt and chiles in a mortar with a pestle into a paste.

Add the lemongrass, coriander seeds, turmeric powder (for chicken), cumin seeds (for pork), shallots, almonds and red miso in sequence, and only after the previous ingredient is pureed and incorporated into a paste.

Transfer to a mixing bowl and add the coconut cream.

Mix well and set aside.

If using a blender, add all the ingredients including the coconut cream and milk, and puree.

Transfer to a mixing bowl and set aside.

Store the marinade in a glass jar with a tight fitting lid.

Refrigerate, it will keep overnight.

SataySlice the chicken, if using, diagonally across the grain into thin strips, approximately 1/10 -inch wide, or as thin as possible.

For the pork, slice the loin in half horizontally, before slicing across the grain, like the chicken.

Add the meat to marinade.

Mix well and let sit for 30 minutes.

Mound the charcoals onto one side inside the grill, leaving the other half empty.

Heat the grill.

While waiting for it to get hot, thread 3 to 4 pieces of the chicken or pork onto the bamboo skewer into a tight bundle, covering 5 inches of the skewer.

Repeat with the remaining skewers.

Add the pineapple juice to the leftover marinade and set aside.

Spray the skewers generously with vegetable oil.

Lay the skewer with the meat portion on the rack directly over the hot coals at medium-high heat.

Line the skewers tightly close to one another.

(The uncovered portion of the skewers should not be over the coals.)

Brush lightly and frequently with the combined leftover marinade and pineapple juice mixture.

Turn frequently to prevent burning.

Grill until the outside is crispy brown and the inside white and tender, about 10 to 12 minutes.

Transfer to a serving platter and serve immediately.

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