Chicken Satay

Ingredients: 4 chicken legs and thighs or 4 chicken breasts (deboned) Spice Paste: 1 teaspoon of coriander powder 2 stalks lemon grass 6 shallots (peeled) 2 cloves garlic (peeled) 4 tablespoons of cooking oil 1 teaspoon of chili powder 2 teaspoons of turmeric powder (kunyit) 4 teaspoons of Kecap Manis (ABC brand from Indonesia recommended) 1 spoon of Oyster Sauce (Lee Kam Kee brand recommended) Bamboo skewers (soaked in water for 2 hours to avoid burning) 1 cucumber (skin peeled and cut into small pieces) Method: Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces.

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