马来西亚沙爹（Malaysian Satay)

沙爹是传统马来美食。

一般把腌好的牛肉、羊肉、鸡肉串在竹签上，

以适度的火候炭烤至熟香。
Malaysian Satay --- those little skewers of chicken, beef or mutton grilled over charcoals are a traditional Malay delicacy.

烤好的沙爹必须醮一层厚厚的沙爹酱，

再配搭传统马来饭团（ketupat)、小黄瓜及洋葱并食。

在马来西亚，这是一道很平民的小食。 
A common food in Malaysia, the Satay is best served with Satay Sauce and eaten with ketupat, cucumbers and onions. 

答应娜娜，来着的学校假期，给她办个烧烤会，

这沙爹就是当天的主角，为了保证不让当天嘉宾失望，

安迪得预早烹调一遍，所以今天这沙爹算是暖身运动。
 Having promised NaNak a barbeque party during the holidays, I've decided to add Satay to the list of barbeque food. Of course, to ensure I serve up my best Satay, I've decided to do a "warm up".

马来西亚沙爹（Malaysian Satay)

食谱/recipe
材料 (Ingredients)：
去骨鸡肉500克，切丁 (500g boneless chicken,diced)
竹签 25枝 (25 bamboo sticks)
拍扁香茅1支，涂抹作用
适量食油

腌料(marinade)：
芫荽粉 1/2 湯匙 (1/2tbspCoriander powder)
黃薑粉 1/2 湯匙 (1/2tbsp turmeric powder)
咖喱粉 1湯匙 (1tbsp curry powder, parrot brand)
姜汁 2汤匙 (2tbsp ginger juice)
雞粉 1/2茶匙 (1/2 tsp chicken stock)
鹽 1/2茶匙 (1/2 tsp salt)
糖 3茶匙 (3 tsp sugar)

做法：
1。把所有腌料拌勻，加入鸡丁拌勻，盖好，放入冰箱腌至少6小时。
1. Mix all the marinade ingredients and add in the diced chicken. Refrigerate for up to 6 hours.
2。预热烤箱200°C，把把腌好的鸡丁快穿在竹簽上，将鸡肉串排放在烤架上，盖上一层锡纸，下面置烤盘（以收集烧烤时滴下来的鸡油）。烤约20分钟。
2. Preheat the oven to 200°C. Thread the diced chicken onto the skewers,  place them on an oven rack and covered them in aluminium foil. Place a tray under the rack to allow the oil to drip. Grill for 20 minutes.
3。 然后取走锡纸，两面用香茅扫，洒上一些食油，继续烤多10分钟或至熟。
3. Remove the foil and brush both sides of the Satay with a lemongrass stick dipped in cooking oil. Grill another 10 minutes or until cooked.
4。烤好的沙爹，沾上沙爹酱和配搭传统马来饭团（ketupat)，小黄瓜及洋葱一起吃。
4. Serve the grilled Satay with Satay Sauce and cucumber and onion slices.

传统马来饭团（ketupat)

买便传统马来饭团（ketupat)，用水泡洗米包（不用折），然后整包以滚水煮45分钟，待冷切成方块即成，方便！
 Instant ketupat; rinse, boil, dice and finally, serve the ketupat!

小黄瓜及洋葱
 Cucumber and onion slices.

如果以碳炉代替烤炉，烤出来的沙爹会更香谆美味。

今天为求方便，只能以烤炉代劳；

希望来着的烧烤会，可以跟你们分享碳烤沙爹的不同之处。
Charcoal grilled Satays would taste better and become more aromatic, but for convenience's sake I used the oven for this batch. Hopefully, I can share the difference of charcoal grilled Satay and oven grilled Satay after the barbeque party.

自家做的沙爹酱，满满的辛料和花生，自然好吃多了。

可有刺激你想做自家沙爹的欲望？

期待你的分享了：）
Homemade Satay Sauce With sufficient peanuts and ingredients, the gravy would definitely be more delicious. Have you decided to make your own Satay yet? Do share your results if you do! :)

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