South China Morning Post 1963 Authentic Chicken Satay Skewers Food

SOUTH CHINA MORNING POST 1963 - AUTHENTIC CHICKEN SATAY SKEWERS

Steps:

• Satay Sauce:.
• Pour peanut oil into a cooking pot and heat the oil. Add the onions and stir over the fire for about 10 minutes.
• Then add the chillies and stir over the fire for about 3 minutes.
• Now add the ground nuts and stir over the fire for 5 minutes.
• Mix the tamarind with the two and half pints of water, stir well and then pour it into the cooking pot through a strainer.
• Boil for 15 minutes stirring all the time, until the peanut oil rises to the surface.
• Add salt, pepper and the sugar and simmer for a further 10 minutes, your satay sauce is now ready.
• Chicken Satay Skewers:.
• Cut chicken into 1/2" cubes.
• Mix the lemon grass together with the ground coriander. Then add the saffron powder/threads, peanut oil, salt and sugar. Mix thoroughly and add the cubed chicken to this mixture and allow to marinate for about 1-2 hours.
• Thread 5-6 pieces of chicken on to each skewer and cook over a charcoal barbeque or a grill - turning all the time - until the chicken is cooked but not too dry.
• Dip the satay skewers into the satay sauce whilst they are still hot.
• Serve with diced cucumber and toasted flat breads.

VEGETARIAN SATAY SKEWERS

Steps:

• Place kumara in a steaming basket over a small saucepan of boiling water and steam for 8 to 10 minutes or until just tender and then remove from heat and cool (I would use my electric steamer).
• Make Satay sauce - Heat oil in a small saucepan over moderate heat and add onion and garlic and cook and stir for 1 minute or until fragrant and then add remaining ingredients and cook and stir until smooth and heated through.
• Thread tofu, corn and kumara onto 6 skewers, alternating ingredients.
• Combine 1 tablespoon of the oil and soy sauce in a small bowl and brush skewers with soy mixture.
• Preheat a barbecue or char grill to moderately high and cook skewers for 10 minutes or until browned.
• Combine cabbage, cucumber and tomato in a medium bowl and drizzle with juice and remaining oil.
• Place in a serving owl and top with egg and drizzle skewers with satay sauce and sprinkle with onion and serve with salad.
• NOTE - if using wooden skewers soak for 30 minutes in water before using.

CHICKEN SATAY SKEWERS WITH CUCUMBER YOGURT SAUCE

Steps:

• Soak bamboo skewars for atleast 30 minutes or overnight.
• Heat oil in small saucepan. Combine shallots, garlic, ginger, lemon grass and jalepeno and saute for 5 minutes on medium low heat. Put remaining marinade ingredients in a seperate bowl and add cooked mixture. Let cool. Cut chicken breast into 16 slices (appoximately 1 oz each). Pour over chicken and refrigerate atleast 1 hour.
• Meanwhile mix yogurt sauce ingredients, cover and refrigerate.
• Preheat grill. Skewer each piece of chicken with one skewer. Place chicken on grill and cook 2 minutes on each side. Serve with yogurt sauce.

EASY CHICKEN SATAY SKEWERS

Steps:

• Heat grill or broiler. Thread a chicken tender on each skewer.
• Mix remaining ingredients in medium bowl. Remove 1/3 cup sauce to small bowl and use to brush both sides of the chicken. Reserve remaining sauce for serving. Lightly coat chicken with nonstick spray.
• Grill 2 to 3 minutes per side until the chicken is cooked through. Garnish with thick slices of small seedless cucumbers. Serve with the reserved sauce.