Thursday, October 13, 2011

Grilled Chicken Satay Singapore Style

1 lb chicken drumsticks or thigh (deboned) - cut into bite-sized pieces
1/4 cup coconut milk
bamboo skewers - soaked in water for 30 minutes or more

Seasonings A
3 cloves garlic - chopped
6 shallots - chopped
1 inch grated ginger
1/2 tsp chilli powder
2 tsp turmeric powder
1/2 tsp salt
1 tbsp sugar
1 tsp belachan chilli
2 tsp dark soy sauce
2 tbsp coconut milk

Seasonings B
1 tsp coriander seed
1 tsp fennel seed
1 tsp cumin seed
1/2 tsp white peppercorn
4 cloves

Mixture to baste satay
2 tbsp coconut milk
1/2 tsp oil

  1. Pound Seasonings B.  Add to seasonings A to form marinade for satay.  Marinate chicken overnight and store in fridge.
  2. Remove marinade from chicken and thread the chicken pieces onto the skewers.
  3. Heat up grill and cook the satay on the grill over medium heat, turning them over occasionally until done.
  4. Remove grilled satay and transfer to a serving plate.
  5. Serve satay with some sliced cucumbers, red onion and dip into peanut sauce and enjoy this very tasty dish

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