Malaysian cuisine is often considered exotic, colorful and tempting because of its a unique blend of Malay, Chinese and Indian food traditions with Indonesian, Thai, Portuguese and Middle Eastern influences. Quality spices have been at the center of Malaysian cooking for centuries, dating back to when Malaysia became a major crossroad for the ancient eastern spice trade route. Cross-cultural borrowing among the Malays, Chinese and Indians has created a number of dishes that are uniquely Malaysian.
Rice (nasi in Malay) is eaten at most meals and a staple food found in every Malaysian kitchen. Typically, plain rice accompanies an entree — and a more complex rice dish can be a meal on its own. Rice is a perfect complement to a traditional satay, which consists of small pieces of marinated meat (usually chicken) skewered on sticks and grilled over a charcoal fire. Traditional satay dipping sauces often contain peanuts.
In my recipe for Malaysian Black Pepper Chicken Satay, the fresh cucumber slices refresh the palate in a perfect balance to the rich black pepper spices. You could easily prep this dish in the morning and let it marinate while you’re at work. Then when you get home, you’ve got a hot, hearty — and a bit exotic — meal in about 10 minutes.
Malaysian Black Pepper Chicken Satay with Peanut Dipping Sauce
Prep Time: 30 minutes; Cook Time: 10 minutes; Serves 4 people.
- 4 chicken breasts (boneless and skinless), cut into medium-sized cubes
- 1 package of Malaysian Black Pepper Sauce
- Bamboo skewers, soaked in water to avoid burning
- 1 cucumber, sliced
- 2 packets of Malaysian Satay Dipping Sauce, peanut flavor
- 2 cups instant brown rice
Cut the chicken breasts into medium-sized cubs, large enough to stay together when skewered. Place in a resealable plastic container. Marinate in Malaysian Black Pepper Sauce in the refrigerator for 4 to 8 hours.
Prepare brown rice according to package directions. Slice cucumber; set aside.
Thread the chicken on the bamboo skewers and grill for 3 minutes on each side, or until fully cooked with a slight char on the chicken. Serve hot with fresh cucumber slices, brown rice and peanut dipping sauce.