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Lime Dip:

Chicken Satay’s:

  • Turmeric powder 20 g
  • Ginger powder 20 g
  • Lemongrass, finely chopped 20 g
  • Chicken thighs, deboned 2.2 kg
  • Spring onion 150 g

Garnish:

  • Lime wedges 10 pc
  1. Lime Dip:

    • Combine all the ingredients in the blender or mini-food processor. Mix until you have smooth creamy texture.
  2. Chicken Satay’s:

    • Mix together Rafhan Corn Oil, turmeric, ginger, lemongrass and Knorr Professional Crispy Coating Mix Marinade.
    • Marinade chicken for 6 hours before grilling.
    • Skewer the marinated chicken along with the spring onion pieces.
  3. Garnish:

    • Simple lime wedges will do.
  4. Chefs Advice:

    • Make sure to soak the wooden skewers in water for a while before skewering. This will prevent the skewers from burning.