Malaysians enjoy a good serving of satay with ketupat, and they also love a hot, steaming plate of fried rice. Now imagine combining the two!
Yes, that’s what this recipe will offer you: Malaysia’s beloved skewered meat, served with fried precooked rice rather than compacted nasi pulut.
The best rice for this recipe would be Calrose, a short to medium grain used by restaurants to make sushi and Japanese rice bowls.
Of course, satay is never complete without the peanut sauce. For this recipe, a premade sauce from the supermarket will suffice.
This delicious fried rice is on the sweeter side to balance out the saltier satay.
Ingredients
For the satay 200g chicken fillet, cut into small strips
For the marinade 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon turmeric powder 1 teaspoon fine brown sugar 1 teaspoon fine sea salt 2 teaspoon cooking oil
Even the array of raw ingredients looks tasty! (Choen Lee pic)
For the fried rice 3 regular-size bowls of plain cooked rice (best left overnight in the fridge) 4 tablespoons cooking oil 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon turmeric powder 1 teaspoon fine brown sugar 1 teaspoon fine sea salt 2 eggs, beaten 90g satay peanut sauce 100g shallots, sliced 100g French beans, cut to 1-2cm lengths
Method
For the satay
In a bowl, mix all the spices with the chicken fillet. For added moisture, add two to three teaspoons of water.
Marinade for a couple of hours or overnight in the fridge.
When ready to cook, separate and arrange the meat strips in a pan.
Bake in a preheated 230°C oven for 15 minutes, then grill on the stove for another five minutes.
French beans take the place of cucumbers in this delightful fusion dish. (Choen Lee pic)
For the fried rice Add the cooking oil in a wok or large saucepan on medium heat. Add the shallots and coat them with the oil. Stir in the spice mix, then cook until an oily paste-like texture is achieved. Add the eggs and stir-fry until they are mixed with the rest of the ingredients. They should look cooked and dry. Add the cooked rice and French beans, and stir fry. Now add the satay peanut sauce and stir fry. Finally, add the grilled satay chicken and give it a quick stir and mix. Dish out, serve steaming hot, and enjoy!
This article first appeared in butterkicap.com, a food and culture platform and community that enables anyone to experience Malaysia through stories of its people, food and places.