Mini Chicken Satay (Inspired by the Singapore Flyer)

Name: Mini Chicken Satay (Inspired by the Singapore Flyer)
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Cuisine: Malay
Ingredients: Bamboo Skewer; 300 g Lontong Rice; 1 Cucumber; 1 Red Onion; Banana Leaf; Cooking Oil; 8 slices Galangal; 10 cloves Garlic; 25 Shallots; 3 stalks Lemongrass; 3 3/4 tsp Coriander Powder; 1 tsp Cumin Powder; 2 tsp Turmeric Powder; 1 tsp Powdered Ginger; 500 g Boneless Skinless Chicken Thighs; Rempah; 2 Tbsp Cooking Oil; 1 tsp Salt; 2 1/2 Tbsp Sugar; 120 ml Water; 1 Tbsp Tamarind Paste (assam); 3/8 cup Cooking Oil; Rempah; 2 Tbsp Dried Chilli Paste; 3 Tbsp Gula Melaka; 1 pinch Salt; 1 1/2 Tbsp Sugar; 150 g Peanut; 450 ml Water

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Level

difficult

Cooking

15 min

Preparation

60 min

Ingredients

Servings

Bamboo Skewer soaked in cold water overnight
Lontong Rice	300 g
Cucumber	1
Red Onion sliced	1
Banana Leaf optional
Cooking Oil
Rempah (Spice Blend)
Galangal	8 slices
Garlic	10 cloves
Shallots	25
Lemongrass white section only, sliced	3 stalks
Coriander Powder	3 ³⁄₄ tsp
Cumin Powder	1 tsp
Turmeric Powder	2 tsp
Powdered Ginger	1 tsp
Satay
Boneless Skinless Chicken Thighs cubed	500 g
Rempah 1/3 of the Rempah spice blend
Cooking Oil	2 tbsp
Salt	1 tsp
Sugar	2 ¹⁄₂ tbsp
Satay Sauce
Water warm	120 ml
Tamarind Paste (assam)	1 tbsp
Cooking Oil	³⁄₈ cup
Rempah 2/3 of the Rempah spice blend
Dried Chilli Paste	2 tbsp
Gula Melaka	3 tbsp
Salt	1 pinch
Sugar	1 ¹⁄₂ tbsp
Peanut coarsely ground	150 g
Water	450 ml

How to cook

Prepare the Rempah

Blend galangal, garlic, shallots and lemongrass in a food processor until fine.
Add in the remaining ingredients and mix well.
Divide into ⅓ and ⅔ portions for the marinade and satay sauce respectively.

Prepare the Satay

Marinate chicken with ⅓ portion of rempah and the rest of the ingredients.
Cover with cling film and refrigerate for six hours, best overnight.
Once ready, skewer 4-5 pieces through each satay stick.
Place the satay on a pre-oiled grilling rack. Brush with oil and grill in preheated oven for about 6-8 minutes at 200 to 220°C.
Flip, brush with oil again and grill for another 4 minutes until nicely charred.

Prepare the Satay Sauce

Add warm water to tamarind paste and separate flesh from the seeds to make assam juice.
In a wok, heat up the oil over medium-low heat. Add the remaining ⅔ portion of rempah and fry till aromatic.
Add the dried chilli paste. Fry for another minute until the chilli oil starts to separate out.
Add the rest of the ingredients and mix well. Bring to a boil, then lower the heat and simmer until the sauce thickens.