South China Morning Post 1963 Authentic Chicken Satay Skewers Recipes

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.

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.

Steps:

• In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
• Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
• Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
• With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
• Serve the chicken skewers with the sauce on the side.
• Enjoy!

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.

Steps:

• Place kumara in a steaming basket over a small saucepan of boiling water and steam for 8 to 10 minutes or until just tender and then remove from heat and cool (I would use my electric steamer).
• Make Satay sauce - Heat oil in a small saucepan over moderate heat and add onion and garlic and cook and stir for 1 minute or until fragrant and then add remaining ingredients and cook and stir until smooth and heated through.
• Thread tofu, corn and kumara onto 6 skewers, alternating ingredients.
• Combine 1 tablespoon of the oil and soy sauce in a small bowl and brush skewers with soy mixture.
• Preheat a barbecue or char grill to moderately high and cook skewers for 10 minutes or until browned.
• Combine cabbage, cucumber and tomato in a medium bowl and drizzle with juice and remaining oil.
• Place in a serving owl and top with egg and drizzle skewers with satay sauce and sprinkle with onion and serve with salad.
• NOTE - if using wooden skewers soak for 30 minutes in water before using.

Steps:

• In a bowl, toss chicken with sesame oil, soy sauce, garlic, and 1/4 teaspoon of the red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.
• Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, remaining 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.
• Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side. Serve chicken skewers with dipping sauce.