[Satay]
4 cubed deboned chicken legs
12 skewers soaked for 1hr
1 stalk bottom third lemongrass (outer layer remove, inner layer bruised)
Oil for basting
[Marinade]
1tbsp coriander seeds
2 stalks bottom third lemongrass (outer layer remove, inner layer sliced)
5 peeled shallots
2 cloves peeled garlic
1/2tsp chili powder
2tbsp sugar
1/2tsp salt
1tsp ground turmeric
2tbsp oil
[Satay Sauce]
4tbsp oil
75g coarsely ground skinned roasted peanut
1/2tbsp asam
125ml water
1/4tsp salt
1tbsp sugar
[Spices]
1tbsp coriander seeds
1/2tsp cumin seeds
2 stalks bottom third lemongrass (outer layer remove, inner layer sliced)
4 dried chilies soaked in warm water (cut into lengths)
3 cloves peeled garlic
2 peeled shallots
[Steps]
Spices: Grind all the ingredients together in a blender.
Sauce: Heat oil in a saucepan over medium heat and stir fry spices until fragrant. Add peanuts, asam and water, season with salt and sugar. Reduce heat to low and cook for another 3mins, stirring constantly. Remove from heat.
Marinade: Grind all the ingredients together in a blender. Mix paste with chicken and marinade for at least 12hrs.
Satay: Thread 4 to 5 pieces of chicken onto each skewer until all the chicken are used up.
Place bruised lemongrass into a bowl of oil. Grill chicken over hot charcoal fire, constantly brushing with lemongrass oil. Turn skewers frequently to prevent satay from burning.
Serve with satay sauce, sliced cucumber, sliced raw onion and ketupat.