INGREDIENTS
- 2 leg thigh
- 2 onions
- 1 can of beer
- 4 uni tomates
- 2 jalapenos
- 1 packet of cilantro
- 1 for mint
- 1 pack basil
- 1 head of garlic
- 50g ginger
- 1 can of hand paste
- 5 cloves
- 1 aniz star
- 5g cumin
- 5 grams of coriander
- 5g black peppercorns
- 100grs aceite
- 2 uni 5
- 1 cucumber
- Grapefruit wedges
- 30g of honey
- peeled roasted peanuts
- 2 inexperienced onions
- Fish sauce
Debone the thigh leg.
For the marinade: grate onions, toast and course of spices (coriander, cumin and pepper).
Grate 1 jalapeño, with seed. Add peanut paste, beer oil and hen.
Chop 1/4 packet of cilantro and blend all the pieces.
Go away to relaxation for six hours or extra.
Tomato chutney: brown garlic, ginger and jalapeño.
Minimize onion into feathers and add.
Blanch tomatoes, pour into cubes and add when the onion is tender.
Add 50g of white sugar and 50g of black sugar.
Let it cut back to a jam texture after which add vinegar and course of. Cool
Satay meeting:
Soak skewer sticks 1 hour beforehand. Intersperse the hen amongst themselves. Warmth iron and oil.
Place the satay and frequently rotate them to brown evenly.
Paint with grated garlic and ginger oil.
Serve with salad-type herbs (basil, mint and cilantro). Lime wedge to embellish.
