Grilled chicken skewer or Singaporean satay
Number of portions: one portion
- Sliced chicken boneless 200 gm
- Chopped galanga 5 gm
- Chopped lemongrass 5 gm
- Coconut milk 38 ml
- Salt 1 tbsp.
- Pepper powder 1 tbsp.
- Coriander powder 1 tbsp.
- Turmeric powder 1 tbsp.
- Sugar 2 tbsp.
- Fish sauce 2 tbsp.
- Chopped garlic 5 gm
- Cooking oil 4 gm
- Olive oil 30 gm
- First take a bowl to marinate 200g chicken with galanga, lemon grass, coconut milk, salt, pepper powder, coriander powder, turmeric powder, sugar, fish sauce, and garlic. Keep marinated chicken in the chiller for 2 hours.
- After 2 hours, marinated chicken need to fix with the bamboo stick for pan frying with vegetable oil until the chicken satay came into golden color. It’s ready to serve with peanut butter sauce.
Chef: Wikan namvises (Pan-Asian chef)