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the appetizer:

The cuisine of Singapore is a prime example of ethnic diversity: the food is heavily influenced by Malaysian, Chinese, Tamil-Indian, Indonesian, and even British cuisine. Cooking is central to Singapore's national identity—eating is a national pastime and food a national obsession.

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Chicken Satay

by Emma Lewis

Marinade:
2 cloves garlic
1/2-inch piece of galangal or ginger
1 stalk of lemongrass
1/2 teaspoon turmeric
1 teaspoon cumin
1 small red Asian onion
1 teaspoon soy sauce
1 chilli (to taste)
1 teaspoon palm sugar

1 pound of chicken cut into 1-inch pieces
Skewers for meat

1/4 cup coconut cream softened to liquid (heat gently)

Combine all the marinade ingredients in a food processor to form a paste and spread over the chicken. Allow it to marinate for at least 40 minutes. Thread the pieces of meat onto skewers. Heat up a barbecue or grill and place the skewers on it. Baste the meat with coconut cream as you turn over the meat for cooking.

Serve with sliced cucumber and peanut dipping sauce.

 
More Satay Recipes

Singapore

Singapore Recipes

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This page modified January 2007

 
 
 

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