Singapore Satay with Peanut Sauce and a peek into the upcoming Singapore Food Festival in the UAE
Foodie Corner
Foodie Corner
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Ingredients

  • SINGAPORE SATAY
  •  
  • INGREDIENTS
  • MEAT
  • 1 kg chicken breast
  • 1 tbsp coriander seeds or powder
  • 1 tsp cumin seeds or powder
  • ½ tsp fennel seeds or powder
  • 5 candlenuts or macadamia nuts (optional) (You can use cashewnuts instead)
  • 10 shallots or 1 large red or brown onion
  • 2 cloves garlic
  • 1 stalk lemongrass, use only the root
  • 1 cm slice galangal, or blue ginger
  • 1 cm slice fresh ginger root
  • 1½ tsp salt
  • 1 tsp turmeric powder
  • 50 g brown or palm sugar
  • 2 tsp tamarind pulp
  • ½ cup water
  • SATAY SAUCE
  • 40 g to 60g tamarind pulp
  • 2 cups water
  • ½ cup vegetable oil
  • 1 cup toasted skinless peanuts, ground till
  • fine OR 1 cup crunchy peanut butter
  • 1 stalk lemongrass
  • ¼ cup sugar
  • ¾ tsp salt
  • SPICE MIXTURE FOR SATAY SAUCE
  • 3 candlenuts or macadamia nuts, washed and drained
  • 15 dried red chillies, soaked in hot water till softened
  • 3 cloves garlic
  • 30 g shallots or large red onions
  • 1 tsp shrimp paste, or belacan (optional)

Instructions

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