COOKING WITH PALM OIL - SATAY
Malaysian to the bone, satay is traditionally made of meat pieces grilled over charcoal for that delectable char. For this local favourite, sambal is a must.
300 g chicken thighs· 100 g sambal paste
60 g sugar • 2 tsp salt • 2 tsp white pepper. • 2 tsp turmeric powder 20 bamboo skewers
125 ml palm oil • 250 g beef, cut into small cubes 1 asam gelugor piece • salt to taste. •sugar to taste
To Be Blended Finely Together:
500 g groundnuts, skinned, dry-fried
15 dried chillies· 3 stalks Iemongrass
2 tomatoes, Skinned • 2 onions • 1 bulb garlic
- Cut chicken into pieces.
- Marinate overnight with sambal paste, sugar, salt, white pepper and turmeric powder.
- Soak bamboo skewers in water for 20 minutes. Then skewer chicken pieces to make satay. Grill over hot plate or charcoal until cooked.
To Make Gravy:
- Heat up palm oil in a pan. Saute blended ingredients and cook with beef unlil lender, then add in asam and season to taste with salt and sugar.
- Serve with Iontong, ketupat, or rice.