Today my friend Adeline from ABSOLUTE – The Accidental Mom Blogger is guest posting on my blog.
I got to know Adeline when I became a member of the Singapore Mom Bloggers and we’ve clicked since Day 1. Not only is Adeline a terrific jewelry maker, she is also a fantastic home cook! Today she is sharing her recipe for Thai satay. *SLURP* 🙂I’ve always been an experimental home cook, trying to replicate flavours that my family enjoy when we like a dish while dining out. One thing for sure, I would usually attempt to cook it at home if I feel it is simple enough for me to achieve. So here I am, sharing with you an easy Thai satay recipe that would have almost everyone (that is if they can appreciate the lemongrass flavour) wanting for more. This dish makes for a great party food!Satay had been on my mind of late and so I decided to try making them at home and chanced upon this recipe from Thaifood.about.com. The ingredients were very easy to get – especially since you can get them from NTUC, which sells most of the spices in a pre-packed bag meant for tom yum soup.
Thai Style Chicken Satay (adapted from Thaifood.about.com)
Prep time : 10 mins Cooking time : 15 mins Yields : 14 sticks
– Chicken breast meat (approx.250gm)
– 1/2 stalk lemon grass (shown in pic is 1 stalk)
– 2 kaffir lime leaves
– 1 thumb-sized young ginger
– 2 pcs small onions
– 2 pcs garlic
– 2 to 3 sprigs of fresh coriander
– 1/2 tsp ground tumeric (store bought)
– 3 tbsp thai fish sauce (adjust to your preference)
– 1 tbsp honey (adjust to your preference)
– oil for grilling
*You can add 1-2 fresh chillies if you prefer a spicy version*
Preparation :- Soak the satay sticks in water before preparing the meat, so that it doesn’t get burnt in the course of grilling.- slice chicken into thin strips (for quick cooking) and set aside in a bowl.- grind lemon grass, young ginger, onions, garlic, kaffir leaves and coriander together. It can either be completely minced or as I have preferred to keep mine roughly grounded so that I can bite into bits of flavour of the lemongrass and kaffir leaves.- add the above grounded marinade, together with tumeric, honey and fish sauce into the chicken and mix well.
– Let it sit in the fridge for at least an hour, or more if you are preparing way beforehand.
– When you are ready to cook, skewer the chicken meat with the satay stick. I’ve used about 4 slices on a stick.
– Heat up your grill pan with a tbsp of oil. Use medium fire.
I’ve used Thai sweet chilli sauce as a dip for the satay. The blend of spices were perfect to our liking and were absolutely addictive! Needless to say, we all didn’t get enough of it. I’ll definitely be making more the next round.
A CELEBRATORY GIVEAWAY!
To celebrate winning The Best Cooking Blog at in this year’s Singapore Blog Awards, I am giving away a set of Philips Jaime Oliver Stick Blender. Set includes hand blender, chopper and whisk.
“The new Philips Jamie Oliver hand blender features a strong 650W motor with a simple “on / off” button as well as a turbo button, ensuring that busy families can enjoy fresh, healthy food every night of the week. The compact chopper stands sturdy on any kitchen counter and is useful when chopping smaller quantities of onions, herbs or cheese. Homemade pesto and salsas are also really simple to make and add a completely fresh touch to your meals. It also includes a whisk that attaches easily to your hand blender top. It is useful when preparing fluffy whipped cream and homemade mayonnaise. The innovative ProMix technology represents the ultimate in speed and efficacy, to deliver only the finest and evenly cut results. The 1.0L beaker with lid keeps smoothies and batters fresh and is really useful when preparing homemade sauces, pancake batters or smoothies with your hand blender. If you don’t finish the batch in one go, pop on the lid and keep it in the fridge for later. It couldn’t be easier!”
To take part in the giveaway, simply click on the icon below!