Marinated chicken in a delectable aroma sauce. Today’s menu item is chicken satay (or chicken satay) from the Sultanate of Brunei. Beaches, mangroves, and jungle cover an area of slightly more than 2000 square miles in Southeast Asia, north of the island of Borneo.
The Sultanate of Brunei is one of the world’s smallest countries. It is also known as Nagara Brunei Darussalam, which translates as “the state of Brunei, house of peace.” The island is shared by Malaysia and Indonesia. It is entirely embedded in the Malaysian state of Sarawak and borders the South China Sea.
Brunei cuisine is a fusion of Chinese, Malay, and Indonesian influences. Fish and shellfish are used in a variety of dishes.
Soups and noodles are popular dishes, as is chicken, which is frequently served with rice.
Among the country’s most important specialties are: – jalap roti, a Malaysian chicken curry served with a type of crepe made with coconut milk,
- Nasi goreng, or Indonesian sautéed rice
- rendang, Indonesian beef curry
- Nasi lemak, which is rice with coconut milk, spices, peanuts, cucumber, and anchovies.
- as well as today’s satay
Although chicken satay is a popular dish in Brunei, it was not invented there. It is an Indonesian dish from Sumatra and Java that is also popular in other Southeast Asian countries such as Malaysia, Singapore, the Philippines, and Thailand, as well as China and the Netherlands due to Dutch colonial ties. Satay is also referred to as saté, sate, sateh, satai, bôt saté, tua jim nam (in Thailand), or bumbu kacang.
- 4 chicken breasts
- 300 ml coconut milk
- 1 piece (3 cm) ginger , sliced
- 2 tablespoons suga
- 4 teaspoons ground turmeric
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 hot pepper , minced (optional)
- 3 tablespoon soy sauce
- Bamboo skewers
- 7 tablespoons sugar
- 3 tablespoons peanut butter 20 peanuts , unsalted (sachet)
- 1 hot chili pepper , minced (optional)
- 1 tablespoon of cornstarch
- 1 cucumber
- 2 shallots
- 4 tablespoons white vinegar
- 1 teaspoon of salt
Skewers of marinated chicken:
- Chicken should be cut into small cubes.
- Combine all of the marinade ingredients in a large mixing bowl. Add the chicken breast and thoroughly mix to coat all of the pieces in the marinade. Refrigerate for at least 2 hours, covered with plastic wrap.
- Before using, soak the bamboo skewers in a bowl of cold water for at least 30 minutes. This method prevents them from darkening while cooking.
- Prepare the chicken skewers and grill them for 10 to 12 minutes, turning halfway through cooking.
Satay sauce (Thai):
- In a small bowl, dissolve the cornstarch in the cold coconut milk. Next, combine all of the sauce ingredients (except the handful of peanuts) in a saucepan and bring to a boil over high heat. Then, for 15 minutes, reduce to a simmer.
- In a dry skillet, toast the peanuts. Add to the sauce after blending into small pieces.
- Serve alongside skewers with this spicy sauce.
Salad with cucumbers:
- Combine the vinegar, sugar, and salt in a small saucepan and heat over medium heat, stirring constantly, until the sugar is completely dissolved (about 5 minutes).
- Allow to cool before refrigerating for at least 1 hour.
- The cucumber should be cut into medium slices, and the shallots should be chopped. Add the cold sauce and mix well just before serving.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 4847Total Fat 389gSaturated Fat 73gTrans Fat 0gUnsaturated Fat 270gCholesterol 102mgSodium 1394mgCarbohydrates 195gFiber 65gSugar 62gProtein 222g