Ingredients
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1
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1
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1
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1
-
3
-
2
-
-
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6
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-
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Directions
South China Morning Post 1963 – Authentic Chicken Satay Skewers, I discovered this yellowing paper cutting in my Mum’s recipe scrapbook recently – this recipe is the one we always used to use when I was younger. The recipe was posted in the South China Morning Post in 1963 – by a chef from The Repulse Bay Hotel – that lovely old Colonial hotel is sadly no longer there……they used to have this great satay on the menu, as well as the MOST amazing Club Sandwiches! Absolutely authentic and I have decided to share it with you all!! If some of the language is a bit archaic – it is because I have decided to post it, as it was written in the paper at the time!, These are sweet chicken satay skewers. The sauce has a sweet tamarind nutty taste and when mixed with the chicken gives a hint of lemon as well. Used a pc of dried red chili but other than that followed recipe as is and used the help of the kitchen converter for the measurements (I agree that the measurements are a bit archaic! :D) Next time, we’ll half the satay sauce ingredients since results were nearly a bowl when half of it would have been enough. Thanks for posting this, French Tart!
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Steps
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1
Done
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Satay Sauce: |
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2
Done
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Pour Peanut Oil Into a Cooking Pot and Heat the Oil. Add the Onions and Stir Over the Fire For About 10 Minutes. |
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3
Done
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Then Add the Chillies and Stir Over the Fire For About 3 Minutes. |
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4
Done
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Now Add the Ground Nuts and Stir Over the Fire For 5 Minutes. |
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5
Done
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Mix the Tamarind With the Two and Half Pints of Water, Stir Well and Then Pour It Into the Cooking Pot Through a Strainer. |
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6
Done
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Boil For 15 Minutes Stirring All the Time, Until the Peanut Oil Rises to the Surface. |
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7
Done
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Add Salt, Pepper and the Sugar and Simmer For a Further 10 Minutes, Your Satay Sauce Is Now Ready. |
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8
Done
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Chicken Satay Skewers: |
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9
Done
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Cut Chicken Into 1/2" Cubes. |
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10
Done
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Mix the Lemon Grass Together With the Ground Coriander. Then Add the Saffron Powder/Threads, Peanut Oil, Salt and Sugar. Mix Thoroughly and Add the Cubed Chicken to This Mixture and Allow to Marinate For About 1-2 Hours. |
