SATAY MALAYSIA 

I have always knew there is a popular satay joint in Kampung Pandan. Without knowing its actual name, I kind of accidentally tried it after stumbling upon Satay Station on my GPS unit. Apparently Satay Station is a chain restaurant with branches at Ampang, Setiawangsa and even Mont Kiara. Don’t expect the same pricing throughout all the branches though, Mont Kiara’s is about 20% more expensive due to its location

A long satay grill manned by a few workers is the the first thing that greets the customer immediately. Talk about impressing the customers!

There are only three types of satay here: chicken, beef and babat (beef tripe) @ RM0.90/stick, served in a traditional style on banana lef. Besides satay, Satay Station is also known for their delicious Mee Rebus @ RM6. We had only satay that day but now I think I should had ordered the Mee Rebus as well because it looks pretty darn good actually.

Although the satays look really thick and meaty, they actually contained a lot of fat too like at least 30-40% of the whole satay. You won’t notice it just by the looks but once you bite into the satay you will know immediately.
Between the chicken and beef satay I prefer the latter more because it was simply more flavorful and you could really taste the spices used. The chicken satay on the other hand had a superficial flavor, which I suspect is under marinated. The peanut sauce was great though, thick and loaded with lots of crushed peanuts. My only complaint is that it is a bit too oily.

Chicken Satay Marinade

• Turmeric powder
• Honey garlic dip (I got these from Safeway, and I used it because I didn’t have any honey on me)
• Sugar
• Salt
• Dash of pepper
• A little bit of crushed black peppercorns

Chicken satay:

Prepare the chicken fillet/breast (400g) and marinate it with fine chopped lemon grass (2 stalks), kunyit powder (3 table spoons), sugar (2 tables spoons), and salt (2 table spoons)

Keep the marination overnight.

Satay sauce:

Prepare 1 stalks lemon grass and chopped fine.

200g of ground peanut, roasted the peanut. Grind the peanut until it become fine.

Blend 1 red onion with 100g of fresh big red chilies.

Add the blended onions and chillies into the pan and stir fried until golden colour. Then, add on the lemon grass intil the pan with 1 teaspon of salt, 2 table spoons of sugar and 100g of water. Add on 1 teaspoon of corainder. Finally, add on the grinded peanut after the sauce thicken.

Grill satay chicken:

Put the chicken into skew stick and grill it inside a preheated oven at 200 degree for 40 minutes. Spread the skew chicken with some oil and also honey before start to grill and when the satay is about to ready.

Finally, serve the satay chicken with the sauce with some slices cucumber and fresh red onions.