- 1.5 lbs ground chicken
- 2 cup desiccated coconut
- 2 tbsp palm or coconut sugar
- 1 tbsp fish sauce
- 1 tsp + more for seasoning salt
- 1 stalk lemongrass, trimmed
- 5 shallots
- 5 gloves of garlic
- 1 piece of galangal. 1”
- 1 piece of ginger, 1”
- 4 kaffir lime leaves, stem removed
- 1 tbsp coconut oil
- 1 red chile, seeds removed
1 tsp ground coriander
1 tsp ground clove
1 tsp turmeric powder
Pinch of nutmeg
For sambal matah
- 1/2 cup kecap manis
- 3 tbsp crispy fried shallots
- 1 tbsp sambal oelek
- 1 small plum tomato, diced
- 1 stalk lemongrass, thinly sliced
- Juice of half a lime
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email email@example.com or call 519 488 0316
This satay uses minced meat and traditionally uses stalks of lemongrass for skewers. Bamboo skewers are a fine substitution, especially if you’re cooking for a large group. This recipe uses chicken, but you can use whatever meat you prefer and even use a mix like, chicken and pork or duck. This satay is usually served with Sambal Matah. a spicy sweet soy sauce. But no one will be angry if you serve it with peanut sauce.
- Combine ground chicken, desiccated coconut, sugar, fish sauce, and salt in a large mixing bowl. Cover and set aside in fridge while you prepare the spice paste.
- In a food processor, purée lemongrass shallot, garlic, galangal, ginger, lime leaves and 1 tbsp of water until smooth. Melt coconut oil in a medium frying pan and sauté purée over medium heat until soft. Season with salt. Add red chile, coriander, close, turmeric and nutmeg; continue cooking until fragrant, about 5 minutes. Remove from heat.In a small
- bowl, combine kecap manis, fried shallots, sambal oelek, tomato, lemongrass and lime juice. Cover and set aside until ready to serve.
- Once your spice paste is cooled, add to your chicken mix. With clean hands, scoop up about 2-3 tablespoons of the meat mixture and mold it onto the bamboo or lemongrass skewers. Repeat until you are done with the meat and skewers.
- To cook on a grill: Preheat the grill. Brush the satay with oil and sprinkle with salt. Place on hot grill until cooked through and golden brown on all sides – about 3 to 5 minutes on each side.
- To bake in the oven: Preheat oven to 375℉. Line the baking sheet with parchment paper. Arrange on baking sheet with about a 1/2” inch apart. Brush with oil and sprinkle with salt. Bake for 8 to 10 minutes, flipping at the 5 minute mark, until cooked through.
- Serve with sambal matah and enjoy!