A celebrated and nostalgic dish, this grilled rendang satay is an absolute perfection on a stick!
| 500 g | chicken breast, cut into cubes |
| 2 tablespoon | oil |
| 3 tablespoon | MAGGI® Oyster Sauce |
| 1 tablespoon | honey |
| 1 tablespoon | chili paste |
| 1 tablespoon | coriander powder |
| 1 tablespoon | cumin powder |
| 1 teaspoon | fennel powder |
| ½ teaspoon | turmeric powder |
| Ingredients (blend with 50ml water): | |
| 2 | onion |
| 3 cloves | garlic |
| 1 cm | ginger |
| 2 cm | galangal |
| 2 stalks | lemongrass |
1. Place the pieces of chicken in a bowl. Add in MAGGI® Oyster Sauce, honey, chili paste, coriander powder, cumin powder, fennel powder and turmeric powder.
2. Next, add in the blended ingredients. Give the ingredients a good mix until the chicken is well coated.
3. Marinate for 3 hours or overnight.
4. Soak the wooden skewers in water for half an hour or so before putting them on the grill.
5. Thread chicken pieces onto wooden skewers.
6. Heat pan or griller and grill chicken until browned on both sides and cooked through, for 10 minutes on each side.
7. Serve with peanut sauce or MAGGI® Chilli Sauce and enjoy every bite!
Energy 149 Kcal
Protein 19g
Fat 6g
Carbs 5g
UPSIDE-DOWN MAQLOOBA RICE
With a uniquely presented dish like this, there’s no surprise how uniquely flavoursome it would taste!
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