Satay skewer

This is a very popular recipe in Indonesia and Malaysia . I ate Satay in Jakarta for the first time and it was so spicy that I was next to had to go to the hospital. Satay can be made with different ingredients  but mainly lamb, pork , shrimp, beef or chicken but in Indonesia and Malaysia where pork is not used due to muslim requirements. The Satay requires meat or fish spend a night in a marinade called Satay sauce . Then is cooked on the grill or even baked under the grill . The version I offer is " sweet " because as I say spicy version is too much for unexperienced people.

Ingredients ( 4):

Half kilo / 1 Lb of boneless chicken breasts , cut into cubes to get strung on a skewer .

Coconut milk

For the sauce:

    1 tablespoon curry

    1 tablespoon minced garlic

    Half a teaspoon of white pepper

    1 teaspoon ground turmeric

    1 teaspoon salt

    5 tablespoons powdered sugar

  4 tablespoons fish sauce ( I am not talking about fish stock, but an essential condiment in Chinese and Southeast Asian cuisine that can be found relatively easy in any country in specialty stores or even in exotic products area of standard supermarkets ) .

First prepare the sauce by mixing all ingredients except chicken and coconut milk. Then add the chicken and let it marinate overnight.

The next day the chicken pieces are strung on stick , skewer or spit , whatever you want to call it. Paint with a brush with coconut milk and place on hot grill  until browned .

It is usually served with boiled rice or steamed vegetables.