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
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.
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.