Recipe of Award-winning Singaporean Chicken Satay with Peanut gravy
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Super Quick Homemade Singaporean Chicken Satay with Peanut gravy. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Singaporean Chicken Satay with Peanut gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Singaporean Chicken Satay with Peanut gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Singaporean Chicken Satay with Peanut gravy is Serves 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Singaporean Chicken Satay with Peanut gravy estimated approx 1 hour.
To get started with this recipe, we must prepare a few components. You can have Singaporean Chicken Satay with Peanut gravy using 28 ingredients and 12 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Take to make Singaporean Chicken Satay with Peanut gravy:
- Chicken marinade:
- 450 g chicken thigh fillets
- 1/2 tbsp salt
- 1/2 tsp baking soda
- 1 tbsp ground coriander
- 1 tsp cumin
- 1/2 tsp fennel
- 2 inch galangal, skinned and julienned finely
- 1 inch turmeric, skinned and julienned finely
- 1 stalk lemongrass, use bottom third, chopped finely
- 4 candlenuts
- 11 shallots, peeled
- 5 cloves garlic, peeled
- 60 g gula malaka / palm sugar
- 1 tbsp sugar
- 25 satay sticks
- Peanut Gravy:
- 300 g ground peanuts
- 2 cups water
- 2 tomatoes, quartered
- 1 inch galangal, skined
- 1 stack lemongrass, use bottom third
- 5 shallots, peeled
- 1 clove garlic, peeled
- 3 big chillies
- 15 g balacan
- 1/2 cup peanut oil
- Salt and sugar to taste
Instructions to make Singaporean Chicken Satay with Peanut gravy
- Slice the chicken fillet into 1 cm or 1/2 inch pieces. Season with salt baking soda.
- Prepare paste to marinate the chicken:
Blend or pound the remaining ingredients (except for gula malaka and sugar) in order stated. - Marinate the chicken with blended paste, along with the gula malaka and sugar. Leave aside overnight or at least 2 hours in refrigerator.
- Each stick should have about 5 cm or 2 inches of chicken, grouped tightly together starting at the top end of the stick. Make sure that each small piece of chicken is poked twice through the stick so that is does not fall off during grilling.
- When ready, grill the satay in the oven or over red hot charcoal, turning over now and then so that the meat grills evenly. Dip the top part of the lemongrass stalks in oil and brush the satay before turning over the grill.
- Satay is best served with rice cake (ketupat / lontong), cut chucks of fresh cucumber and quartered while onion, alongside the gravy.
- Peanut gravy:
Combine the ground peanuts, some salt and water in a sauce pan. Bring to the boil. - Add the tomatoes and use a spatula or wooden spoon to crush the tomatoes. Turn off heat and set aside.
- Pound or grind the galangal, lemongrass, shallots, garlic, chillies and balachan in order given.
- Heat a saucepan and add the oil. Stir in the spice paste and fry until fragrant.
- Stir the peanut mixture, a little time at a time, stirring to form a thick gravy consistency. Bring to a boil and then to a simmer. Season with salt and sugar.
- Enjoy
While that is in no way the end all be guide to cooking quick and easy lunches it is great food for thought. The expectation is that will get your creative juices flowing so that you are able to prepare wonderful lunches for the own family without needing to complete too much heavy cooking at the practice.
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