Singapore Chicken Satay

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Singapore Chicken Satay

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Ingredients

Adjust Servings:
500g Chicken skinned and boned and chopped into bite-sized pieces
10 Shallot
2 cloves Garlic
4 stallks Lemongrass white part only, bruised
2 slices Galangal can be substituted with ginger
2 tsp Ground Cumin
1/2 tsp Tumeric
1 tsp Salt
8 tbsp Unrefined Cane Sugar palm sugar/gula melaka
1 tbsp Kecap Manis a thick dark soy sauce or use 1 tsp soy sauce and 1 tsp of molasses
3-4 tbsp Groundnut Oil
Dipping Sauce
250g Toasted Peanuts skinless
1 tbsp Tamarind Pulp mashed with 1/2 cup of warm water
4 Shallot
2 cloves Garlic
1 stalk Lemongrass
2 slices Galangal
3-4 Dried Chilli
3 tbsp Groundnut Oil
4 tbsp Unrefined Cane Sugar
1 tsp Soy Sauce

Punchy peanuty chicken satay

Cuisine:

Ingredients

Directions

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I love Satay and I love peanuts, but I am the only one in the family who does. So this was a dish for me. My other half put on a brave face and said he’d try it, the little ones refused. Typical….but to be honest they don’t know what they missed out on!

For those with anti-peanut feelings don’t worry the chicken marinade did not have any in, just the dipping sauce. The other half begrudgingly agreed ‘that it was better than he’d expected’, but he was still very tentative about the dipping sauce. Fool!

Here is the fabulous recipe from ‘Mummy, I can cook’. It’s a 10 out of 10 from me. Enjoy!

Steps

1
Done

Blend the shallots, garlic, lemongrass and galangal in a blender. Add the cumin, coriander, turmeric, sea salt, unrefined cane sugar, kecap manis and groundnut oil and blitz again until you get a paste.

2
Done

Marinade the chicken in the paste overnight or even for 24 hours.

3
Done

Thread the chicken pieces on to pre soaked wooden skewers.

4
Done

Now to make the peanut sauce: roughly chop half the peanuts and finely grind the other half to help thicken the sauce. Then boil the peanuts in the assam water, simmering for about 20 minutes.

5
Done

Meanwhile, blend the shallots, garlic, lemongrass, galangal and chilli. Fry with the leftover satay marinade in the oil until it is fragrant.

6
Done

Add the fried spice paste to the peanuts and simmer for another 15 minutes.

7
Done

Add the seasonings and reduce by boiling/add water as needed.

8
Done

Once the sauce is ready, set it aside. Chop some red onion and cucumber to serve with the chicken satay then turn the grill on to high.

9
Done

Grill the skewers for about 5 minutes on each side until cooked and slightly charred. Baste generously with some oil when needed.

Zoe Negus

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