Malaysian Satay Chicken with Kerabu Mangga

18th June marks one of the best days of my life. Today was the day when I gave audition for MasterChef Show and since then life has never been the same.

For my first audition round, I served all the judges my Malaysian Satay Chicken with Peanut butter sauce and they loved the flavor of my dish. This was actually a proud and happy moment.

Since my audition, a lot of people asked me what I cooked and if they can have the recipe as well. Hence, finally I am sharing this amazing dish but with more twists and turns. This is so simple and quick for your Sunday evening snack or may be during dinner with the whole family.

This is also a dose of protein and can be eaten after a nice gym workout.

For Malaysian Satay Chicken

Ingredients Quantity
Chicken thigh, cut into strips 800g
Shallots, coarsely chopped 90g
Lemongrass (white part), coarsely chopped 2
Cloves of garlic 4
Ginger 2-3 slices
Ground coriander 1/2 tsp
Ground cumin 1/2 tsp
Turmeric powder 1/4 tsp
Brown sugar 2 Tbsp
Salt 1 tsp
Oil 1 Tbsp

How to cook cook cook!

  1. Blend shallots, lemongrass, garlic and ginger until it becomes a smooth paste.
  2. Rub this paste on chicken pieces with coriander powder, cumin, turmeric, brown sugar, salt and oil and combine well.
  3. Let it sit and marinate for 2hrs or overnight if you can. While chicken is being marinated soak wooden skewers in water to prevent them from burning.
  4. Thread the chicken onto the skewers and brush oil on top.
  5. In a preheated oven, grill for couple of minutes on each side. Or use grilled pan to cook.

For Kerabu Mangga

Ingredients Quantity
Ripe mangoes, (julienned) 2
Shallots, finely sliced 5
Bird’s Eye Chillies 10
Cucumber (julienned) 1
Carrot 1
Lime Juice 3 tbsp
Sugar 2 tbsp
Fish Sauce 1 tbsp
Sesame Oil 1 tbsp
Pepper 1 tsp

How to cook cook cook!

  1. Mix all the ingredients together in a bowl
  2. Combine well with the seasoning

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