Singapore Chicken Satay Recipes

CHICKEN SATAY

Steps:

• Blend the galangal, garlic, shallots and lemongrass in a food processor until fine.
• Add in the remaining ingredients and mix well.
• Divide into ⅓ and ⅔ portions for the marinade and satay sauce respectively.
• Marinate the chicken with ⅓ portion of rempah and the rest of the satay ingredients, then cover with cling film and refrigerate for six hours, best overnight. Once ready, skewer 4-5 pieces of the marinated chicken cubes through the satay sticks.
• Place the satay on a pre-oiled grilling rack. Brush the satay with oil and grill in a preheated oven for about 6-8 minutes at 200 to 220°C. Flip the satay, brush with oil again and grill for another 4 minutes until nicely charred.
• Add the warm water to the tamarind paste and separate the flesh from the seeds to make assam juice.
• In a wok, heat up the oil over medium-low heat. Add the remaining ⅔ portion of rempah and fry till aromatic. Add the dried chilli paste. Fry for another minute until the chilli oil starts to separate out. Add the rest of the ingredients and mix well. Bring to a boil, then lower the heat and simmer until the sauce thickens.

SINGAPORE CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• In a bowl, large enough for all the chicken (or a large Ziploc bag), place the curry powder, sugar, oil, soy sauce and garlic and stir together well.
• Add the chicken and mix well, cover and keep in refrigerator at least 2 hours (I usually leave it overnight), stirring occasionally so that all the chicken marinates evenly.
• In a small pan, combine water, peanut butter, and garlic and cook until mixture boils and thickens. Remove from heat and stir in the brown sugar, lemon juice, soy sauce and crushed red pepper (if using). Let cool to room temperature before serving. This can also be made up to a day ahead and reheated; thin with water if it becomes too thick.
• When ready to cook the chicken, thread it onto metal or bamboo skewers (soak bamboo skewers in water for about 15 minutes so they won't burn.)
• These are excellent when cooked on a barbeque, but you can also cook them in your oven. Place them on a metal rack on a foil lined baking tray, and broil about 4-6" below the heating element.
• I placed a little piece of foil over the center of the skewers.
• Cook until the chicken is ready (about 4 mins. each side.) Serve with Peanut Sauce and watch it disappear!