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Singapore Chicken Satay

Name: Singapore Chicken Satay
Prep time: 30 min
Cook time: 20 min
Ingredients: 200 grams Chicken Thigh (boneless and skinless, diced); 5 piece Shallots; 1 clove Garlic; 4 stalks Lemongrass; 1 cm Galangal; 1 tsp Cumin (ground); 1 tsp Coriander (ground); 1/2 tsp Turmeric; 1 tsp Salt; 3 tbsp Palm Sugar; 1 tbsp Kecap Manis; 2 tbsp Oil; 20 qty Satay Sticks (soaked for at least 30mins); 1 cup Grated Peanut; 1 tbsp Tamarind; 1/4 cup Oil; 1 cup Water; 1 tbsp Kecap Manis; 1/2 tsp Coriander Powder; 2 tbsp Palm Sugar; 10 stalks Dried Chilli (soaked and seeds removed); 3 cloves Garlic; 4 qty Shallots; 2 stalks Lemongrass (white part); 1 inch Galangal; 1/2 tsp Salt

Recipe by

Trish yee

Singapore satay is a favourite snacks and hawker food. It is a meat skewer marinated with flvaourful spices. You can use any meat of your choices but make sure you make the peanut sauce dip to go along with your Satay! You can't go without the peanut sauce when you are eating satay.

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Prep Time 30 mins

Cook Time 20 mins

Marinate 1 hr

Course Main Course

Cuisine Singapore

Servings sticks

Calories 25 kcal

Equipment

Grill

Ingredients

200 grams Chicken Thigh boneless and skinless, diced
5 piece Shallots
1 clove Garlic
4 stalks Lemongrass
1 cm Galangal
1 tsp Cumin ground
1 tsp Coriander ground
1/2 tsp Turmeric
1 tsp Salt
3 tbsp Palm Sugar
1 tbsp Kecap Manis
2 tbsp Oil
20 qty Satay Sticks soaked for at least 30mins

Satay Sauce

1 cup Grated Peanut
1 tbsp Tamarind
1/4 cup Oil
1 cup Water
1 tbsp Kecap Manis
1/2 tsp Coriander Powder
2 tbsp Palm Sugar
10 stalks Dried Chilli soaked and seeds removed
3 cloves Garlic
4 qty Shallots
2 stalks Lemongrass white part
1 inch Galangal
1/2 tsp Salt

Instructions

Chicken Satay

Place marinade mix in a blender and blend till smooth.
Marinate the chicken in the paste for at least an hour or overnight.
Thread the bamboo sticks with 2-3 pieces of mutton each.
Turn the oven grill setting on high. Grill for about 5 minutes per side, till cooked and slightly charred, generously basting with some oil as and when.

Satay Sauce

Put the chillies, shallots, lemongrass, galangal and garlic in a blender and blend into a fine paste.
In a wok add the oil and fry the paste till it turns dark red and oil submerge.
Mix the tamarind with water and remove its pulp. Add tamarind water into the paste.
Add salt and kecap manis in. Stir well and add grated peanut in. Serve with satay.

Nutrition

Calories: 25kcal

Keyword finger food

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