Ingredients
Rempah (Spice Blend)
8 slices Galangal*
10 cloves Garlic
25 Shallots
3 stalks Lemongrass (white section only, sliced)
1¼ tbsp Coriander powder
1 tsp Cumin powder
2 tsp Turmeric powder
1 tsp Powdered ginger
Satay
500g Skinless and boneless chicken thigh, cubed*
⅓ of the Rempah*
2 tbsp Oil
1 tsp Salt
2½ tbsp Sugar
Satay Sauce
120ml Warm water
1 tbsp Tamarind paste (assam)
6 tbsp Oil
⅔ of the Rempah*
2 tbsp Dried chilli paste*
3 tbsp Gula melaka
A pinch of salt
1½ tbsp Sugar
150g Coarsely ground peanut
450ml Water
Others
Satay sticks, soaked in cold water overnight*
Oil
Banana leaf (optional)*
300g Lontong rice*
1 Cucumber
1 Red onion, sliced
*Available at your nearest FairPrice store.
Method
- 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, then 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.
- Decorating
- Plate the banana leaves, satay, satay sauce, lontong rice and cucumber in the shape of the Singapore Flyer using the template.
