BBQ Recipes

Sent in by Norasiah Simkin

Ingredients:

• 400g free range chicken breast fillet

Chicken Marinade

• 1 tablespoon light soy sauce
• 1 tablespoon sugar
• 1 tablespoon honey for basting
• 3 medium size onions
• 1 clove garlic
• 4 stalk lemon grass
• 2 cm ginger
• ¼ tablespoon turmeric powder
• 1 tablespoon chopped galangal
• 1 tablespoon coriander powder
• salt to taste

Satay Sauce

• 2 tbsp tamarind juice
• 2 tbsp crush chillies
• 1 tbsp soft brown sugar
• 300 gm crush peanut
• 125 ml water
• 2 tbsp lite coconut milk
• 2 tbsp olive oil
• 2 medium onions
• Salt to taste

Method:

To make the chicken marinade, grind onions, garlic, lemon grass, ginger, tumeric powder, chopped galangal, coriander powder and salt into a paste. Cut chicken fillets into cube strips. Mix paste, soy sauce and sugar in a bowl. Place chicken strips in the mix, coat generously and place covered in a refrigerator for several hours (preferably overnight).

Thread the marinated strips of meat through satay skewers. Prepare your BBQ with Heat Beads Briquettes and arrange skewers on the grill when ready.  Grill until meat is evenly browned on both sides and baste with honey and olive oil.

For the satay sauce, grind all the dry ingredients into a paste. Heat oil in a wok and fry the paste until the oil rises to the top.

Add the water. Bring to a boil, then simmer until it forms a thick gravy.  Stir in the coconut milk and continue to simmer for another 5-6 minutes. Serve both satay and sauce immediately.

Traditional accompaniments include sliced cucumber, onion and compressed rice (ketupat).