Singapore Chicken Satay

The following recipe guides you in preparing Chicken Satay.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the bamboo skewers in water while preparing the other ingredients

Step 2

Cut all the items for the chicken marinade into fine slices. [28 Oct 2021: It's fine if the slices are slightly bigger. Once grilled, they all come together.]

Step 3

Combine them into a blender and blend them until you get a fine paste. Add more water if needed. [28 Oct 2021: Add 1 tablespoon of water at a time and blend. Make sure the final product is a fine paste, with nothing that is noticeably obvious.]

Step 4

Marinate the chicken with blended paste for an hour.

Step 5

Thread the meat lengthwise and grill over medium heat.

Step 6

Occasionally brush the skewers with leftover sauce.

Step 7

Fine slice the Rempah ingredients for the sauce.

Step 8

Add them into blender and process it to a fine paste. Add water if needed. [28 Oct 2021: Add 1 tablespoon of water at a time and blend. Make sure the final product is a fine paste, with nothing that is noticeably obvious.]

Step 9

Fry the paste in oil over high heat, continuously stirring, until it begins to stick slightly. [28 Oct 2021: Do not use oil for this. Make sure it sticks a little.]

Step 10

Then lower the heat and cook on low until the oil bleeds out and the color deepens.

Step 11

Add the final ingredients in altogether and then cook for 10 mins.

Step 12

Cook until it thickens and adjust the consistency with water or reduce it more to thicken.

Step 13

Serve the satay with cucumber and red onions on the side.