Singapore

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

• Chicken Satay with Spicy Peanut Sauce
• Lemongrass-Speared Grilled Chicken Satay with Thai Peanut Sauce
• Sambal Kacang (Indonesian Peanut Sauce)
• Chicken Satay with Hot and Sour Dipping Sauce
• John Ryan's Chicken Satay with Peanut Sauce
• Spicy Plantain and Chicken Satay
• Barbecued Pork Skewers (Satay)

---

Singapore

• Backgrounder
• What to Eat
• Menu Guide

Singapore Recipes

• Chicken Satay
• Poh Piah Goreng
• Hokkien Mee

Back to the main Singapore page

Singapore on Wikipedia

More country Destinations

 

 
 

This page modified January 2007

---

 

Return to the
Global Gourmet^®
Main Page

 

July 4th Recipes

 

 

Global Gourmet^®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 

Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

 New Green Basics
 Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Forums/Message Boards
Search

About the
Global Gourmet^®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 

IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

---