In mid 1960s Singapore, roadside stalls served Satay quick-grilled over a fire with an inviting aroma. Satay remains one of Singapore’s favourite street foods, and is today also served in restaurants and hotels. Sometimes referred to as the kebab from Asia, Satay is traditionally made with strips of beef or chicken threaded on bamboo skewers, grilled and served with a juicy dip. Ketupat (compressed rice cakes), sliced cucumber and onions are typically served on the side.
Sauce Kit Contains: Satay Marinade ,Satay Sauce Mix (Gravy Dip),Satay Peanut Paste (Gravy Dip)
Just Add: 350g meat
Serves 3-4 (24 Sticks)
What You Need:
Vegetable oil (for Step 3) as desired
350g chicken leg (de-boned with skin on) (should be sliced to about 35 mm x 5 mm x 5 mm thick)
150 ml water
25 ml (5 tsp) vegetable oil (for Step 5)
24 satay sticks
Cucumber, sliced as desired
Red onion, sliced as desired
Ketupat (compressed rice cakes) as desired
Spring onion, optional
Step 1 : Mix chicken leg with Singapore Satay Marinade. Leave in chiller for at least 6 hours
Step 2 : Thread meat on satay sticks or skewers. Flatten meat with the back of a spoon for quicker and more even cooking
Step 3: Brush satay sticks with vegetable oil and grill satay sticks till cooked
Note: Each stick of satay should weigh about 15g
Step 4: Pour Singapore Satay Sauce Mix and 150 ml water into a pot. Stir and heat on low heat till almost boiling
Step 5: Add 25 ml vegetable oil and mix well. When gravy is boiling, add Singapore Satay Peanut Paste and mix well. When a layer of oil forms on top of gravy, turn off heat
Step 6: Serve Singapore Satay hot with satay gravy, cut cucumber, red onions and ketupat
Or you may,
use pork, mutton or beef instead of chicken and you may use peanut oil instead of vegetable oil for a more fragrant taste.
This product contains: Soybeans, Wheat, Crustaceans, Fish, Peanuts, Sesame.
Manufactured on equipment that also processes tree nuts, celery, molluscs, milk and egg products.
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Singapore Satay Marinade: Heat Sterilised Sugar, Shallot, Galangal, Garlic, Palm Sugar, Tomato Sauce (Sugar, Tomato Paste, Vinegar, Salt, Modified Corn Starch (Acetylated Distarch Adipate), Spices), Curry Powder (Turmeric, White Pepper, Coriander, Cumin, Five Spice Powder, Fennel, Star Anise, Chilli), Soya Sauce (Extract Of Soya Bean, Wheat Flour, Salt, Water, Sugar, Colour (Ammonia Caramel)), Tamarind Extract (Water, Tamarind, Salt), Chilli, Lemongrass, Turmeric, Salt, Shrimp Paste (Shrimp, Salt).
Singapore Satay Sauce Mix: Heat Sterilised Sugar, Onion, Peanut Oil, Garlic, Palm Sugar, Tomato Paste, Chilli, Pineapple, Salted Soya Bean Paste (Soya Bean, Sugar, Wheat Flour, Salt, Water), Chilli Paste (Water, Dried Chilli, Salt), Tomato, Lemongrass, Curry Powder (Cumin, Five Spice Powder, Coriander, Fennel, White Pepper, Turmeric, Chilli), Galangal, Torch Ginger Bud, Shallot, Sesame Seed, Salt, Corn Starch, Anchovy, Shrimp Paste (Shrimp, Salt), Soya Sauce (Extract Of Soya Bean, Wheat Flour, Salt, Water, Sugar, Colour (Ammonia Caramel)), Dried Shrimp, Sliced Garcinia (Garcinia Atroviridis), Yeast Extract, Acidity Regulator (Citric Acid, Ascorbic Acid).
Singapore Satay Peanut Paste: Peanut, Sugar, Vegetable Oil (Palm Olein).