Home Made Satay

Home Made Satay
自制沙爹

http://busymumcooking.blogspot.com.au/

1公斤鸡大腿（去皮），切成薄片
60克新鲜高良姜
4枝香茅
20克（1/3杯）香菜籽(芫荽子)
5克鲜黄姜
175克糖
2汤匙酸橙汁
1/4杯甜酱油
盐2小匙
50竹串

步骤：

南姜，香茅，香菜籽，姜黄，研磨直到细

鸡片，香料酱，糖，酸橙汁，酱油和盐混合在一个大碗里。覆盖和在冰箱腌2 - 4小时，

把切肉片成更薄串在竹串。

开火烧烤（如果可能的话,用木炭一个沙爹烤架上）每5分钟翻转一次。烤沙爹时将沙爹紧靠在一起，使水分不会变干。

当烤鸡肉沙爹，确保沙爹的所有部分，从底部到尖都均匀焦黄。上桌前，以剪刀切烧烧焦的部分

可以用猪肉或牛肉，取代。




Ingredients:

1 kg chicken thigh (skinless), sliced thinly
60 g fresh galangal
4 stalks lemongrass
20 g (1/3 cup) coriander seeds
5 g fresh turmeric
175 g sugar
2 tbsp lime juice
1/4 cup sweet soy sauce
2 tsp salt
50 bamboo skewers

Steps:

Grind galangal, lemongrass, coriander seeds and turmeric till fine

Mix chicken slices, spice paste, sugar, lime juice, soy sauce and salt in a big bowl. Marinade for 2 - 4 hours in the fridge, covered

Cut the sliced meat into thinner strand and thread it on to bamboo skewers.

Grill on open fire (using charcoal on a satay griller, if possible) 5 minutes each side. Place the satay close together so that the moisture doesn't dry out while grilling

When grilling Chicken satay, make sure all part of satay, from bottom till tip, is all browned evenly. When the bottom to top is browned, the tip is always slightly burnt. Cut the burnt part with a pair of scissors before serving

The meats can be replaced with pork or beef