SOUTH CHINA MORNING POST 1963 - AUTHENTIC CHICKEN SATAY SKEWERS
I discovered this yellowing paper cutting in my Mum's recipe scrapbook recently - this recipe is the one we always used to use when I was younger. The recipe was posted in the South China Morning Post in 1963 - by a chef from The Repulse Bay Hotel - that lovely old Colonial hotel is sadly no longer there......they used to have this great satay on the menu, as well as the MOST amazing Club Sandwiches! Absolutely authentic and I have decided to share it with you all!! If some of the language is a bit archaic - it is because I have decided to post it, as it was written in the paper at the time!
Provided by French Tart
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Satay Sauce:.
- Pour peanut oil into a cooking pot and heat the oil. Add the onions and stir over the fire for about 10 minutes.
- Then add the chillies and stir over the fire for about 3 minutes.
- Now add the ground nuts and stir over the fire for 5 minutes.
- Mix the tamarind with the two and half pints of water, stir well and then pour it into the cooking pot through a strainer.
- Boil for 15 minutes stirring all the time, until the peanut oil rises to the surface.
- Add salt, pepper and the sugar and simmer for a further 10 minutes, your satay sauce is now ready.
- Chicken Satay Skewers:.
- Cut chicken into 1/2" cubes.
- Mix the lemon grass together with the ground coriander. Then add the saffron powder/threads, peanut oil, salt and sugar. Mix thoroughly and add the cubed chicken to this mixture and allow to marinate for about 1-2 hours.
- Thread 5-6 pieces of chicken on to each skewer and cook over a charcoal barbeque or a grill - turning all the time - until the chicken is cooked but not too dry.
- Dip the satay skewers into the satay sauce whilst they are still hot.
- Serve with diced cucumber and toasted flat breads.
Nutrition Facts : Calories 1551.9, Fat 116.9, SaturatedFat 19.4, Cholesterol 51.8, Sodium 1012.5, Carbohydrate 102.6, Fiber 13.3, Sugar 75.7, Protein 41.9
EASY CHICKEN SATAY SKEWERS
The chicken can be grilled the day before and the remaining sauce refrigerated. Reheat chicken on skewers in warm oven, then garnish. You can do this on an indoor grill, an outdoor grill or under the broiler.
Provided by lazy gourmet
Categories Chicken
Time 20m
Yield 16 Skewers, 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill or broiler. Thread a chicken tender on each skewer.
- Mix remaining ingredients in medium bowl. Remove 1/3 cup sauce to small bowl and use to brush both sides of the chicken. Reserve remaining sauce for serving. Lightly coat chicken with nonstick spray.
- Grill 2 to 3 minutes per side until the chicken is cooked through. Garnish with thick slices of small seedless cucumbers. Serve with the reserved sauce.
Nutrition Facts : Calories 50.7, Fat 0.6, SaturatedFat 0.1, Cholesterol 24.7, Sodium 28.3, Carbohydrate 1, Fiber 0.1, Sugar 0.4, Protein 10
SINGAPORE SATAY
A delicious Asian satay marinade and sauce for chicken and beef.
Provided by Bob MacDonald
Categories World Cuisine Recipes Asian
Time 8h30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
- About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 13.9 g, Cholesterol 64.6 mg, Fat 6.5 g, Fiber 1.4 g, Protein 26.7 g, SaturatedFat 1.4 g, Sodium 1865.1 mg, Sugar 3.9 g
CHICKEN SATAY SKEWERS WITH CUCUMBER YOGURT SAUCE
This is great with Peanut Noodle Salad. It's refreshing and a nice change of pace from your average grilled chicken. If you don't have bamboo skewers, don't worry... I don't use them half the time either. Just grill chicken and enjoy.
Provided by MacChef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Soak bamboo skewars for atleast 30 minutes or overnight.
- Heat oil in small saucepan. Combine shallots, garlic, ginger, lemon grass and jalepeno and saute for 5 minutes on medium low heat. Put remaining marinade ingredients in a seperate bowl and add cooked mixture. Let cool. Cut chicken breast into 16 slices (appoximately 1 oz each). Pour over chicken and refrigerate atleast 1 hour.
- Meanwhile mix yogurt sauce ingredients, cover and refrigerate.
- Preheat grill. Skewer each piece of chicken with one skewer. Place chicken on grill and cook 2 minutes on each side. Serve with yogurt sauce.
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