Ingredients
- Chicken minced 500g
- Palm sugar 70g
- Vegetables oil 50g
- Salt 8g
- Lemon grass 100g
- Shallot 40g
- Garlic 20g
- Ginger 50g
- Turmeric powder 3g
- Coriander powder 3g
- Candlenuts 10g
- Belachan 10g
- Lime leaves 3g
- Nutmeg powder 1g
- Chilli paste 80g
Steps for preparation
- Blend shallot, garlic, ginger individually with some water.
- Heat up sauce pan with oil, add in blended shallot, garlic, ginger into sauce pan to cook till fragrant.
- Add in turmeric powder, coriander powder, nutmeg powder, chilli paste and belachan to cook well.
- Add in crushed candlenuts and chopped lime leave into rempah paste.
- Lastly, add all seasonings into rempah paste to taste.
- Set rempah paste aside to cool.
- Cut lemon grass as satay stick.
- Mix rempah paste with minced chicken and add seasoning to taste.
- Mould minced chicken mix onto lemon grass stick, like a satay
- Grill the sate lilit.
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