There are some dishes that open your senses to the possibilities of an adventurous and pleasing relationship with a new cuisine. The Malaysian chicken Satay is one of those dishes. Eating Satay in Malaysia or Singapore is an experience in itself, one that I was fortunate enough to be part of a long time ago. It was my first introduction to the Malaysian cuisine and street food and I was hooked.
The most interesting lesson was how to order the satay. Here I was sitting with a bunch of locals, drinking some beer on the patio of a restaurant and ordering satay from the nearby cart. I asked for one skewer. The silence that followed and the eyes that rolled after my order are hilarious in retrospect. But at that moment, I felt I probably said something insulting. After the eye rolls, I was informed, between unstoppable giggles, that satay is ordered by dozens at the very least! Well! I learned fast. Because once I tasted the sweet, salty, nutty, meaty goodness – I made them buy me dozens of satay sticks all through my stay.
Well, now you know that I will be serving the satay by the dozens and this is the appetizer for our Progressive Eats Dinner for March. This month’s theme is Asian Feast and is hosted by Jeanette Chen who blogs at Jeanette’s Healthy Living. To be able to fit an entire Asian feast into one Progressive Eats dinner party is an impossible task. So we are bringing you sample dishes from some of the Asian countries and hope you enjoy our samplings for this month. Join us and make something unique and delicious!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
- 2 pounds skinless chicken thighs and breast cut into bite size pieces
- 1 Tbs oil
- 30- 40 wooden skewers soaked in water overnight
To make the Marinade
- 2 Tbs coriander seeds
- 2 Tbs cumin seeds
- 1/4 pound shallots
- 5-6 cloves of garlic
- 2-3 Tbs Galangal minced or ginger minced
- 4 stalks tender part of lemon grass
- 2 tsp low sodium soy sauce
- 1 tsp ground turmeric
- 1 tsp salt
- 2 Tbs palm jaggery or coconut palm sugar
- Cucumber and onions Slices
- Satay Sauce Recipe coming up soon
- Dry roast coriander and cumin seeds over medium/low heat till fragrant. Blend with shallots, garlic, lemon grass and galangal into a smooth paste. Mix in the rest of the ingredients for marinade and blend everything together. Add it to the chicken and mix to combine and let it marinade for a few hours.
- After the few hours, thread the chicken onto the soaked skewers and grill on medium high for about 5 minutes on each side. Once all the chicken is grilled, Place in a preheated oven at 400* F for another 10 minutes, until cooked through.
- enjoy with cucumber garnish and satay sauce.
Here is the rest of the dinner menu. Enjoy!
- Chicken Satay from Spice Roots
- Asian Coleslaw from That Skinny Chick Can Bake
- My Dad’s Chinese Sticky Honey Spareribs from Jeanette’s Healthy Living
- Asian Sweet Bread from Creative Culinary
- Sweet and Spicy Pork Egg Rolls from Pastry Chef Online
- Stir-Fried Asparagus with Ginger and Sesame from Mother Would Know
- Soda Chanh (Vietnamese Lime Soda) from girlichef
- Strawberry Cheesecake Wontons from Barbara Bakes