AuthorMohammed MerajStreet Food of Singapore and you get it everywhere in Singapore. It is low in calories
In a blender, put lemon grass, thai ginger, cumin, sugar, garlic, turmeric, salt, coriander powder and oil and make a fine paste. Once the paste is made, add dark soya sauce. Divide in two parts.
Cut the chicken into thin strips and marinate in one portion of the above mixture for a few hours.
In the remainder of the mixture, remove chillies from the water and add soaked red chillies and blend. Pour this into a hot pan and cook for 7-8 minutes. Add in water and tamarind paste. Allow to simmer for a while and add half of the peanuts. This becomes the dressing for the satay.
Pinch the chicken with the skewers and allow to grill until cooked evenly.
Ingredients
Directions
In a blender, put lemon grass, thai ginger, cumin, sugar, garlic, turmeric, salt, coriander powder and oil and make a fine paste. Once the paste is made, add dark soya sauce. Divide in two parts.
Cut the chicken into thin strips and marinate in one portion of the above mixture for a few hours.
In the remainder of the mixture, remove chillies from the water and add soaked red chillies and blend. Pour this into a hot pan and cook for 7-8 minutes. Add in water and tamarind paste. Allow to simmer for a while and add half of the peanuts. This becomes the dressing for the satay.
Pinch the chicken with the skewers and allow to grill until cooked evenly.
