Singapore Chicken Satay

satay4One of the most famous Malay dishes in Singapore, Satay is a must-try. It is made of skewered meat grilled over charcoal or a grill, to an irresistibly smoky, savoury finish. This meaty delicacy is served with a velvety peanut-based sauce and accompanied with cucumber, chopped onion and steamed rice. I had some lemon grass left over and so made a fried rice with mixed vegetables and was amazed at the flavour the lemon grass infused into the rice. Do try it.

satay8Serves 4-6


For the Chicken Satay
1 Kg Chicken breasts/boneless chunks
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 tsp fennel seeds
5 candlenuts or macadamia nuts or cashewnuts
10 shallots or 1 large red onion
2 cloves garlic
1 stalk lemongrass (use only the root)
1 cm slice galangal or blue ginger
1 cm slice fresh ginger
1-1/2 tsp salt
1 teaspoon turmeric powder
50 grams jaggery or palm sugar
2 tsps tamarind pulp
1/2 cup water

satay2For Satay Sauce
40 grms to 60 grms tamarind pulp, 2 cups water
1/2 cup vegetable oil
1 cup toasted skinless peanuts ground till fine
1/4 cup peanut butter (crunchy)
1 stalk lemon grass
1/4 cup sugar or equivalent jaggery
3/4 tsp salt

satay7Spice mixture for Satay Sauce
3 candlenuts or macadamia nuts or cashewnuts washed and drained
15 dried red chillies, soaked in hot water till softened
3 cloves garlic
30 g shallots or 1 large red onion
1 tsp shrimp paste or belacan (optional)

satay9Method :

Satay Sauce
Mix tamarind pulp with water and strain, discard pulp. Pound or grind spice mixture until fine. Fry spice mixture in hot oil till fragrant. Add tamarind liquid and remaining ingredients. Boil for 15 minutes, stir well. Cool for 30 minutes before serving.

satay6Satay Chicken
Dry fry coriander seeds, cumin seeds and fennel seeds till fragrant and grind till fine. Pound or grind candlenuts, shallots, garlic, lemongrass and ginger till fine. Mix the tamarind pulp with quarter cup of water, then knead and sieve. Mix the jaggery/sugar with quarter cup of water and dissolve over low heat.

satay5 Mix the shallot mixture with the ground seeds, turmeric powder, tamarind water, sugar/jaggery syrup and salt. Marinade meat in this mixture for 6 hours. To grill, skewer 3 or 4 pieces of meat on each skewer, bush with oil and BBQ till golden brown on both sides.

Satay1Serve with Satay Sauce and steamed rice/fried rice.


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