Shockingly late but I actually made these a few weeks ago, just never remembered to post it.
To date I think the best satay I've had was from Mamak in Sydney a few months ago. I have yet to go to Malaysia/Singapore.
Balinese Chicken Satay
Recipe from Sunday Life liftout in the Sunday Age, by Karen Martini.
Serves 8-12 (family of 4 polished them off, without rice though)
Ingredients: 8-10 skinless chicken thighs, cut into strips/pieces. 2 stems lemongrass, super finely sliced. 2 brown shallots, sliced. 3 cloves garlic, chopped. 2 fresh red chillies, sliced with seeds. 1 thumb sized piece ginger or galangal, thinly sliced. 1/2 tsp dried tumeric. 2 tbsp ground coriander. 2 tsp ground cumin. 3 tbsp kecap manis. 1 tbsp fish sauce. 5 tbsp brown sugar. 2 tbsp vegetable oil.
Method: Soak a packet of wooden skewers in water. Meanwhile prepare meat. Place chicken strips/pieces in a bowl. Place remaining ingredients in a food processor and process well. Pour marinade over chicken, combine and marinate for at least 1 hour (24 hours if possible). Thread chicken onto skewers. Heat grill/barbecue to high and cook satay sticks for about 10 minutes, basting chicken the first time you turn with a little leftover marinade. Serve with steamed rice (I didn't though, ate them plain)
Very simple recipe, if you don't feel like chopping up the ingredients, use a blender instead of a food processor.
Parents got this special skewer rack for $3 at some random shop. It's supposed to be a shish kebab rack. Mum being the clean freak she is, made dad wrap the entire rack in foil so it'd be easier to clean. And of course, Dad took control of the barbecue like all men do.
I'm not going to post a recipe for the satay sauce before it wasn't very good. Try and find one on the net, make sure it involves cooking the onions/garlic/other ingredients.
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