MALAYSIAN CHICKEN SATAY
Malaysian satay is just like Thai or Indonesian ones but there is a difference in taste. Give it a try. No need to barbeque, just grill them in your oven. Serve with Malaysian satay sauce.
Provided by Eddie
Categories Appetizers and Snacks Meat and Poultry Chicken
Time P1DT50m
Yield 60
Number Of Ingredients 12
Steps:
- Place chicken cubes in a large bowl.
- Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
- Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
- Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
- Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 45.2 calories, Carbohydrate 1.7 g, Cholesterol 19.5 mg, Fat 0.9 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 17.8 mg, Sugar 1.1 g
SLOW-COOKER MALAYSIAN CHICKEN
Malaysian food has influences from the Malays, Chinese, Indians, Thai, Portuguese and British. In this dish, Asian ingredients combine for maximum flavor, and the sweet potatoes help to thicken the sauce as the dish slowly cooks. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a bowl, whisk together the first 9 ingredients; stir in tomatoes. Place sweet potatoes in a 5- or 6-qt. slow cooker; top with chicken. Pour tomato mixture over top. Cook, covered, on low until chicken is tender and a thermometer reads 170°, 5-6 hours. , Remove chicken and sweet potatoes; keep warm. Transfer cooking juices to a saucepan. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve sauce with chicken and potatoes.
Nutrition Facts : Calories 425 calories, Fat 20g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 964mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 4g fiber), Protein 33g protein.
MALAY STYLE CHICKEN AND SWEET POTATO STEW
Make and share this Malay Style Chicken and Sweet Potato Stew recipe from Food.com.
Provided by BetC3645
Categories Stew
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, cayenne, cinnamon and cloves and mix well.
- Dredge chicken in flour mixture.
- In a large stockpot, heat the oil over medium-high heat until hot but not smoking.
- Add the chicken pieces in single layer and cook until well browned (about 3-4 minutes), remove to platter.
- Reduce the heat to medium, add the onion and cook until just begin to color (about 5 minutes).
- Add the ginger, garlic, chili pepper and curry powder, and cook stirring constantly for one minute (At this point you can put it in a crockpot).
- Add stock, the browned chicken and the sweet potatoes, return to a simmer and cook for about 1 hour, covered, until chicken is cooked through.
- Stew may be served at this point or may continue to cook over very low heat for 1-2 hours or longer.
- Just before serving, add the coconut milk, season to taste with salt and continue to cook for one more minute.
- Removed from heat, add the cilantro and mix well.
- You can serve in a bowl over rice or couscous.
Nutrition Facts : Calories 600.9, Fat 34.7, SaturatedFat 12.4, Cholesterol 65.9, Sodium 457.6, Carbohydrate 45.2, Fiber 6.3, Sugar 9.9, Protein 29
MALAYSIAN CHICKEN SATES
Number Of Ingredients 16
Steps:
- 1. Rinse the chicken under cold running water, then drain and blot dry with paper towels. Cut the meat lengthwise (with the grain) into strips the size of your little finger. Place the strips in a large bowl and set aside while you prepare the marinade.2. Combine the shallots, the lemongrass pieces, the ginger, peanuts, 3 tablespoons of the oil, 2 tablespoons lemon juice, the soy sauce, 1 teaspoon salt, and the ground spices in a blender and process to a smooth paste. Taste for seasoning, adding salt or lemon juice to taste the mixture should be highly seasoned. Add the mixture to the chicken in the bowl, stirring to coat completely. Cover and let marinate, in the refrigerator, for 1 hour, stirring once or twice.3. Preheat the grill to high.4. Weave the chicken strips lengthwise onto the skewers.5. When ready to cook, oil the grill grate. Arrange the satés on the hot grate and grill, turning with tongs, until lightly browned and cooked through, 1 to 3 minutes per side (2 to 6 minutes in all). Using the whole lemongrass stalk as a brush, baste the satés with the remaining oil once or twice as they cook.6. Transfer the satés to serving plates or a platter and serve with the peanut sauce.Serves 8 as an appetizer, 4 as an entrée
Nutrition Facts : Nutritional Facts Serves
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