Singapore chicken satay

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These delicious satay chicken skewers are a wonderful way to recreate a Singapore classic at home. Easy to make, they are great to serve as finger food at a dinner or cocktail party.

I have been to Singapore many times, and more recently I was there in June of this year; part of the charm of this small Far East nation is its amazing street food. You will find “chow halls” and streets dedicated to all manner of fast food wherever you go in Singapore, with families and business men rubbing shoulders with each other as they enjoy their bowl of Laksa or Beef Kway Teow, Chilli Crab and are never more than a few feet away from exceptional food.

One of my earliest memories is of eating chicken satay straight from the grill in a little “shack” in Shatin and ever since these spicy skewers have held a special place in my heart. In the absence of actually being in Singapore and with a longing to eat satay, I have decided to try to replicate the recipe at home. However, the recipe is quite involved and requires numerous spices and herbs. I therefore decided to create my own simpler version that won’t challenge anyone’s pantry, but that still retains the “spirit” of an authentic chicken satay.

For this recipe, you will need 8-12 bamboo skewers soaked in water before using.




Peanut sauce




Place all the peanut sauce ingredients in a food processor or blender and blitz for 1 minute. Scoop the sauce out and put it into a serving bowl – cover with cling film and refrigerate until needed
Mix the marinade ingredients together and pour them into a plastic container that has a lid. Place the chicken pieces in the marinade in the container, marinating for 4 hours or overnight
Pre-heat grill and line a large baking sheet with foil
Thread the chicken pieces on to the soaked bamboo skewers. Spoon the marinade over the chicken and then grill for 4 minutes each side until the chicken is slightly charred and cooked
Serve with the peanut sauce and chunks of cucumber and onion

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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