Baked Malaysian Satay

On Sunday at the last minute I decided to try out this satay recipe that I've seen the night before. I have to say I did not follow the recipe completely due to lack of ingredients. Despite this, the meat turned out satisfying especially it was done in the oven and not bbq.

Chicken satay
Recipe by : Lauren's Kitchen

Ingredients A For Chicken satay :
Makes: 25-30 skewers
5 shallots
3 cloves garlic
4 stalks lemongrass ( white part only)

15g ginger
25g galangal
15g turmeric

600g chicken meat
1 tsp salt
2tbsp sugar
1 stick lemon grass (to spread oil on satay while bbq)

Method:
1. Blend all the ingredients (A) . Mix the blended ingredients with chicken , add salt and sugar , combine well . Cover with cling paper and marinate in the fridge for at least 1 hours or even over night if you want.
2.Soak Skewers in water while you are marinating chicken to prevent them to burning.
3. Thread the marinated chicken onto the skewers .
4.Grill it until cook using bbq method / grill in oven (180°c ,10-15min both side) , brush oil on top (both sides) using lemon grass stick .

served with peanut sauce and fresh vegetables

Using the stove to add some smoke flavour

Homemade turmeric rice { Nasi kunyit }

Sticky rice or Glutinous Rice is commonly featured in SE Asian cuisine. It could be used in both sweet and savoury dishes. As the rice could be quite rich, we consume only in small quantity, and even on special occasions.
I followed the easy instructions given in the video below. I think I added too much water; hence, a bit too sticky. Since I didn't have a proper steamer, the result is satisfactory for now.

Yellow Sticky Rice

For soaking overnight :-
Glutinous rice
turmeric powder, to taste
tamarind pieces (sub. with lemon juice)

Seasoning
white pepper corns (sub. with white pepper powder)
coconut milk (see video)

1) Clean and soak rice in soaking ingredients with enough water to cover rice, overnight.
2) Drain rice, place rice on steaming dish. Heat up steamer.
3) Cook rice as per video instructions.