Chicken Satay with Rendang Glaze
Ingredients
300 grams chicken fillets(thigh is preferred),
2 lemongrass, crushed
1 turmeric leaf
1 asam kandis (can be substituted with ¾ glass of tamarind juice)
2 teaspoons salt
1 teaspoon brown sugar
300 ml coconut milk from ½ coconut
25 bamboo skewers
ground spices blend:
8 curly red chili pepper
3 large red chili pepper
8 cloves shallot
3 cloves garlic
1 cm ginger
3 candlenuts, toasted
2 teaspoons coriander seeds
Cooking Steps
- Cook ground spices blend, coconut milk, lemongrass, turmeric leaf, asam kandis, salt, and brown sugar over low heat. Keep stirring it until reduced, fragrant, and oily. Remove from heat.
- Marinate chicken chunks in the mixture. Let it set for 15 minutes. Skewer it.
- Grill it over a pan or charcoal grill. Keep glazing it with remaining seasoning while grilling. Remove it from heat when it is well done and fragrant.
- Chicken Satay with Rendang Glaze is ready to serve.