Cuisine Malaya 1411 Elizabeth Avenue Charlotte, NC Phone: 704-372-0766 Fax:704-372-0757   WELCOME|MENU|CHEF|RECIPES|MAP Recipe 1 Recipe 2 Chicken Satay Ingredients 400 g Free Range Chicken Breast Filet Ingredients for Sauce Ground Spice Ingredients (combined) 3 Shallots 1 clove Garlic 21/2 tsp Chilli paste 1/4 tsp Turmeric Powder 1 tbsp Coriander Powder 1 tbsp Glangal, chopped 1 pinch Parsley, chopped 2 tbsp Olive Oil Ingredients for Chicken Marinade 2 cloves Garlic, pounded finely 1 tbsp Light Soy Sauce 1 tbsp Sugar 2 tbsp Honey 2 tbsp Olive Oil Ingredients for Seasoning juice of 2 Limes 1 tbsp Light Soy Sauce Salt, to taste 1 tbsp Soft Brown Sugar 2 tbsp Crunchy Peanut Butter 125 ml Water 2 tbsp UHT Milk Method for Chicken Satay • Cut chicken fillets into thin strips of 2.5cm slices. • Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight. • Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through). • For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top. • Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving. © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit Cuisine Malaya and remember to use your American Express Card.