Satay

Name: Satay
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 600 g (1 lb 5⅓ oz) chicken thigh meat, pork, beef or mutton; Pineapple purée; Sliced cucumbers and onions; 1 Tbsp cumin powder; 1 Tbsp turmeric powder; 2 Tbsp sweet dark soy sauce; 2 Tbsp minced garlic; 6 dried red chillies; 3 Tbsp peanut oil; 3 cloves garlic, peeled; 3 slices ginger; 4 Tbsp sugar; 40 g (1⅓ oz) tamarind paste mixed with 250 ml (8 fl oz / 1 cup) hot water; 6 shallots, peeled; 1 stalk lemongrass; 100 ml (3½ fl oz) water; 1 tsp salt; 6 Tbsp sugar; Ketupat (rice cakes); Bamboo skewers, as needed; 2 Tbsp coriander powder; 250 g (9 oz) toasted ground peanuts; 4 Tbsp peanut oil; 2 Tbsp ginger juice; 1 Tbsp sweet dark soy sauce; 12 shallots, peeled; 2 stalks lemongrass

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Satay is a dish of grilled skewered meat that is eaten with a fragrant peanut sauce. Another hawker hero, satay is available at most hawker centres all over sunny Singapore and there are now companies that specialise in supplying frozen satay.

Ingredients

Satay

600 g (1 lb 5⅓ oz) chicken thigh meat, pork,

Asia
Singapore
Starter
South East Asia
Street Food

Method

Start preparations a day ahead.
Cut meat into strips about 2.5-cm (1-in) wide.
Remove tough outer leaves from lemongrass and trim ends. Cut into short lengths and place in a food processor with rest of ingredients for marinade. Blend into a smooth paste.
Add marinade paste to meat and mix well. Cover and let sit in the fridge overnight.