Satay is a Malaysian version of Mishkaki served with a peanut sauce. The best place to try this is at the roadside vendors in Kajang which is near Kuala Lumpur (about 20 miles south of KL). Imran told me about this dish and apparently it’s his favorite. I had this in Kajang once and since I was always begging the chefs to make it for me – at the Hotel Istana in KL, they started calling me “Mr. Satay” – they eventually made tons of satay for me.

1 teaspoons curry powder
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 teaspoon cumin
1/2 cup coconut milk
1 tablespoon grated lemon peel
1/2 teaspoon chili powder
1 lb (or 454 gms) boneless chicken (You can use lamb or beef) strips in bite-size pieces

To a heated skillet add curry powder, ginger, garlic and cumin. Cook over medium heat until curry is slightly browned, about 1 minute. Add this mixture to coconut milk in a bowl. Add lemon peel and chili powder. Add chicken. Marinate for 30-60 minutes (more if you want it tasting better). Put chicken pieces on skewers. (You could skewer onion pieces, green pepper, bamboo shoots or mushroom slices.) Grill in the oven (better over hot coals) for about 4 minutes and keep turning them. Serve with Peanut Sauce for dipping.


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