Satay Ayam

Satay is a great Indonesian street food that has become popular throughout southeast Asia, especially Singapore and Malaysia. Most often made with chicken, beef or lamb, satay is commonly served with sambal kacang, a spicy peanut sauce, and acar ketimun, a simple cucumber pickle. Sometimes spelled sate, sateh or saté.

3 to 4 servings as entree; 6 to 8 servings as appetizer

• Chicken thighs, boneless, skinless, cut into long strips -- 1 pound
• Galangal or ginger, minced -- 2 teaspoons
• Brown sugar -- 2 teaspoons
• Soy sauce -- 1 tablespoon
• Coconut milk -- 2 tablespoons
• Red curry paste (optional) -- 1 teaspoon
• Salt -- 1/2 teaspoon
• Oil -- 1 tablespoon
• Sambal kacang (peanut sauce) -- 1 recipe

Method

1. In a large bowl, mix together all the ingredients exept for the sambal kacang. Set aside to marinate for at least 30 minutes.
2. Remove the chicken from the marinade and thread the strips on bamboo skewers.
3. Grill the chicken over hot coals until just cooked through. Serve with sambal kacang as a dipping sauce.

Variations

• Satay Daging: Substitute strips of beef or lamb for the chicken.