We’ve said it before, and we’ll say it again—you need to tell stories when you make your menu. It’s the one thing that’ll keep your passengers truly satiated on any flight, whether it’s for the long-haul or short-haul. That said, you want to shake up your selections as much as possible, mixing up flavors and textures to make sure your guests don’t suffer from taste fatigue. But you also want to make sure this isn’t done on the fly; as much as possible, you want to make sure they mesh with each other taste-wise for a more cohesive culinary experience.
This chicken satay skewer recipe is the perfect blend of the unique and the memorable. An iconic dish in the region of Southeast Asia, it’s a masterful combination of flavors you wouldn’t think would mesh well together. Mostly known for its tender chicken texture and peanut-flavored sauce, the mix of two has brought out a succulently savory treat, prompting you to grab another skewer and reach for the sauce once more.
Traditionally, satay is usually made with lemongrass, turmeric, and ginger, a cocktail of flavors that give off its aromatic taste. But it can also differ depending on where you have it, be it in Indonesia, Malaysia, or Singapore. It doesn’t even have to be chicken—you can also choose from an assortment of meats to add to them, whether it’s goat, beef, or pork. And while the peanut sauce is the usual base for this dish, you can also experiment with other elements for the sauce, like adding additional spices into it. You might, however, want to serve it with rice—the texture helps provide a canvas to the dish’s flavor, all the while absorbing it and spreading it across your taste buds.
That said, here’s a quick satay recipe you might want to try out. While it’s far from the traditional way of making it, it’s simple enough to do and perfect for a quick lunch or dinner.
Chicken Satay Skewers
Preparation time: 2 hours
Cooking time: 45 minutes
Serves 4
Ingredients
¾ cup coconut milk
3 cloves garlic
1 teaspoon curry powder
1 teaspoon salt
8 pieces diced chicken thighs, skinned and boneless
For the sauce
½ cup coconut milk
Procedure
- In a bowl, combine the coconut milk, garlic, curry powder, and salt. Reserve some of the marinade for the sauce. For the rest, toss in the chicken until well-coated. Marinate for 2 hours.
- Get a grill and preheat at medium-high heat. Skewer the marinated chicken onto skewers and add to grill. Grill for around 4-5 minutes per side.
- Mix in the reserved marinade with the coconut milk for the peanut sauce. Serve with the chicken skewers.
Never have a dull meal again
While the typical meat, pasta, and staple menu might be enough to help you through the flight, it can get quite repetitive and tedious after a while. And we understand how having limited options can be quite the drag. That said, head on to Jettly Eats and indulge in a selection of dishes made to suit your tastes and needs. Check out Jettly Eats now and get your dose of good food. We’ll handle the rest.