Makan Time in Singapore


Satay I


2 lbs boned chicken legs, thighs or breasts


6 tbsp oil (canola, etc.)
1 or 2 stalks lemon grass
3 large, juicy cloves garlic
1/2 tsp red pepper flakes or cayenne - more to taste
2 tbsp curry powder
2 tsp brown sugar or honey


1/3 to 1/2 cup oil (canola, peanut, etc)
1 1/2 cups chicken stock, pref. homemade
1 1/2 cups coconut milk
6 shallots
3 large, juicy cloves garlic
1 or 2 stalks lemon grass
1 tsp curry powder
1/2 tsp red pepper flakes or cayenne
peanuts or chunky peanut butter
5 bay leaves
juice from a lemon
fish sauce


        Prepare marinade in blender or food processor.  Set aside.  Bone 
chicken and cut into cubes around 1/2 inch on a side.  Slide cubes onto 
soaked wooden or flat metal skewers.  (Make the satehs the right length 
for your bbq or broiler.)  

        Load the satehs into a shallow bowl or baking dish.  Slather with 
marinade.  Let sit in fridge for 2-24 hours.

        To make peanut sauce, peel and chop lemon grass, shallots and 
garlic.  The lemon grass should be chopped very finely.  Heat oil in a 
skillet.  When hot, saute the shallots, garlic, lemon grass, curry powder 
and pepper flakes or cayenne for 2 or 3 minutes, until light brown.  (Use 
hood fan - intense fumes!)

        Stir in the chicken stock, lemon juice, around 3 tablespoons fish 
sauce, and bay leaves.  Simmer gently for a few minutes.

        Now stir in coconut milk and about 2 tbsp ground peanuts or 
chunky peanut butter.  Cook gently, stirring constantly, until hot but 
not quite bubbling (coconut milk has a tendency to curdle if cooked too 
hot).  TASTE IT.  The peanut flavor should be in there, but subtle.  
Adjust flavors to your satisfaction with hot pepper, fish sauce and/or 
peanut until it's right on.  Cook down gently to desired thickness (or 
thin with chicken broth or water), and take off heat.  Reheat gently when 
about to serve the satehs.  

         Get your rice going, and start barbecuing or broiling the 
satehs.  Stockpile them in a warm oven until all are done.  Serve satehs 
with rice, both drenched in peanut sauce.  Pass more peanut sauce around 
the table, along with a heat source for those who want more fire, such as 
vinegar/fish sauce/lime juice/fresh hot pepper/honey.

Source - Will Borgeson