Singapore satay... something that I miss, quite fondly... On my recent trip back, I purchased Prima Taste Singapore satay mix to try out. Following the instructions on the pack was easy as!
I seriously think the satay from this pack is a tad healthier than what you get from hawker stalls in Singapore. You can use chicken with less fat (however you cannot completely omit it as you need some to cook) so that it will burn less since burnt food are known to be cancer-causing.
1) Dice up 500g of chicken thigh pieces and marinade with mix A provided in the Prima Taste box. I marinate it overnight, which ended up more than the 6 hours that is recommended on the packaging..
2) Soak the wooden skewers (so that they will not burn) for about 10 mins (this is not part of the instructions on the pack but a good tip to know). Thread the meat onto the skewers.
3) Cook the meat over a bbq grill or grill pan (which I use) or just simply use a fry pan (except you will not get the grill lines on the meat) if you do not have access to any of the above. Place cooked meat on a plate with sliced cucumber and red onions , cut into wedges (and photo above).
4) Place mix B in a saucepan to make the satay sauce. When bubbles start to appear on its side, add 5 tsp cooking oil. Bring it to the boil and add mix C (peanut paste) and bring to the boil again. Serve alongside chicken satay.
You may buy this from larger Asian grocery store like Yuen's or buy and bring back from Singapore/Malaysia. Make sure you declare it at through the customs! :)
PS: Aussies may not know what is 'satay'. It is commonly known as kebab.
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