Mini Chicken Satay (Inspired by the Singapore Flyer)
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Mini Chicken Satay (Inspired by the Singapore Flyer)

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Level

difficult

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Cooking

15 min

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Preparation

60 min

Ingredients

Servings

4
Bamboo Skewer
soaked in cold water overnight
Lontong Rice
300 g
Cucumber
1
Red Onion
sliced
1
Banana Leaf
optional
Cooking Oil
Rempah (Spice Blend)
Galangal
8 slices
Garlic
10 cloves
Shallots
25
Lemongrass
white section only, sliced
3 stalks
Coriander Powder
34 tsp
Cumin Powder
1 tsp
Turmeric Powder
2 tsp
Powdered Ginger
1 tsp
Satay
Boneless Skinless Chicken Thighs
cubed
500 g
Rempah
1/3 of the Rempah spice blend
Cooking Oil
2 tbsp
Salt
1 tsp
Sugar
12 tbsp
Satay Sauce
Water
warm
120 ml
Tamarind Paste (assam)
1 tbsp
Cooking Oil
38 cup
Rempah
2/3 of the Rempah spice blend
Dried Chilli Paste
2 tbsp
Gula Melaka
3 tbsp
Salt
1 pinch
Sugar
12 tbsp
Peanut
coarsely ground
150 g
Water
450 ml

How to cook

Prepare the Rempah

  • Blend galangal, garlic, shallots and lemongrass in a food processor until fine.
  • Add in the remaining ingredients and mix well.
  • Divide into ⅓ and ⅔ portions for the marinade and satay sauce respectively.

Prepare the Satay

  • Marinate chicken with ⅓ portion of rempah and the rest of the ingredients.
  • Cover with cling film and refrigerate for six hours, best overnight.
  • Once ready, skewer 4-5 pieces through each satay stick.
  • Place the satay on a pre-oiled grilling rack. Brush with oil and grill in preheated oven for about 6-8 minutes at 200 to 220°C.
  • Flip, brush with oil again and grill for another 4 minutes until nicely charred.

Prepare the Satay Sauce

  • Add warm water to tamarind paste and separate flesh from the seeds to make assam juice.
  • In a wok, heat up the oil over medium-low heat. Add the remaining ⅔ portion of rempah and fry till aromatic.
  • Add the dried chilli paste. Fry for another minute until the chilli oil starts to separate out.
  • Add the rest of the ingredients and mix well. Bring to a boil, then lower the heat and simmer until the sauce thickens.

Decorating

  • Plate the banana leaves, satay, satay sauce, lontong rice and cucumber in the shape of the Singapore Flyer according to the picture.
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