Chicken Sates in the Style of Kajang

Page 17

Well, this is another "re-do" as we are not the first to try it. The assembled diners, including cousin Lane, all loved it however. Take a look at the homemade authentic lemongrass brush.

Our peanut sauce, made by following the book's recipe, came out a little too thick, and we would make "thinning" adjustments in a future try at this. Also, we did not marinate the chicken for the required 4-12 hours, but rather only 2-3. I believe the shorter time prevented the full effect of the long list of spices from really having their effect on the finished product. Again, it was good but the shortcomings can be traced to our shortcuts.