Singapore Chicken Satay With Peanut Sauce Food

SIMPLE SINGAPORE CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Slice chicken breasts lengthwise into long narrow strips.
• Combine remaining ingredients in a food processor. Marinate chicken strips in this marinade for 8 hours or overnight.
• Combine all ingredients for Peanut Sauce in a food processor or blender and process until smooth. Add a little water, if necessary to thin it. Set aside.
• Soak bamboo skewers in water for 2-3 hours or more.
• Thread chicken strips on to skewers. Grill over medium-high heat for 2 - 3 minutes on each side. If not cooked through, lower heat and grill 3 minutes longer until fully cooked.
• Serve chicken satay hot with sliced cucumbers, red onions, and peanut sauce for dipping.

SINGAPORE CHICKEN SATAY

Steps:

• 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.
• 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.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips and pound it to flatten it. Add the chicken to marinade. Turn chicken to coat, cover and refrigerate at least one hour.
• Thread each chicken strip onto a skewer. Grill for 7 minutes or until done, turning once. Serve with the peanut sauce.
• Peanut Sauce.
• • 1 cup coconut milk
• • 3 tablespoons red curry paste
• • 1/2 cup chunky peanut butter
• • 1/2 cup chicken stock
• • 1/4 cup palm sugar or brown sugar
• • 2 tablespoons fresh lime juice
• • 1 teaspoon salt
• Instructions
• Put coconut milk in a small saucepan and bring to a boil. Whisk in curry pate until dissolved. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.

SINGAPORE SATAY

Steps:

• In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
• About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.