I recently watched an old episode in the late Anthony Bourdain’s CNN television show Parts Unknown when he visited Singapore. Seeing that he explored and had his way around that city-state, it brought back appetizing memories of my travels there too long ago.
I, too, ate my way around Singapore and what I had been most fond of was their many hawker centers. They are outdoor meals courts with numerous stalls each offering an alternative Southeast Asian-style dish, like chicken rice, fish-head curry as well as chili crab.
But what I remember most vividly will be satay. Threading small, marinated pieces of chicken, meat or maybe fish, or prawns, on bamboo skewers is how satay is made. When you see them cooking for a grill in Singapore overnight time, the combination from the sultry tropical air, the orangey light from your charcoal-fuelled flames, the alluring scent belonging to the bamboo and the appearance belonging to the mouth-watering, sizzling satay all combine to make you need to eat them, now.
Just thinking of these individuals again made we want to have some and, with no current plans to see Singapore, I made my own ring. You’ll find the recipe below in conjunction with one for peanut hot sauce recipe, for dipping.
Before threading for the marinated chicken, you ought to soak the bamboo skewers in water to help prevent them from catching on fire when set for the grill. But even when you do that they however can ignite. That explains why in Singapore you observe grills with a prolonged narrow strip of steel about 10 to 16 centimetres wide on a single side. When the satay is defined on the grill, the meat portion is positioned over the fire. The wood portion rests within the fire-insulted strip of shiny, preventing the exposed portion of the skewer from hooking on fire.
As noted from a previous story on satay, to recreate this on my own propane barbecue, I set a double thick strip of aluminum foil of similar width on the front portion of my personal grill. I then heat the actual grill to medium-high in addition to set the meat portion on the skewer over the fire, and the meatless end within the foil. This technique, in conjunction with soaking the skewers with water, should prevent the exposed regions of wood from igniting.
Small cubes connected with chicken, spicily marinated Southeast Asian-style, are threaded on skewers after which you can grilled until charred, succulent plus delicious. Serve the satay just as one appetizer, or as any main-course, with rice and stir-fried vegetables.
Preparation moment: 40 minutes, plus marinating period
Cooking time: about 6 months time minutes
Makes: Four meals (five satay each)
2 Tbsp vegetable oil, as well as some for grill
A COUPLE OF Tbsp brown sugar
COUPLE OF large garlic cloves, minced
1 tsp salt, or to help taste
1 tsp finely grated refreshing ginger
1 tsp terrain coriander 1/2 tsp soil cumin
1/2 tsp ground turmeric
1/4 tsp terrain cayenne pepper
1 medium lime, finely grated zest and juice of
800 grams (about 10) boneless, skinless chicken thighs, cut into compact, about 3/4-inch, cubes TWENTY bamboo skewers (see Note)
cilantro sprigs and also mint sprigs, sliced cucumber plus onion, for serving (optional)
• peanut hot sauce recipe (see recipe below)
Merge the 2 Tbsp plant oil, sugar, garlic, salt, ginger, coriander, cumin, turmeric, cayenne and lime zeal and juice in bowl large enough to hold on to the chicken. Add the chicken and use coat. Cover chicken and marinate from the refrigerator four hours.
Even though chicken marinates, soak your skewers in cold waters until needed. When bird has marinated, thread about pieces of it on one end of every skewer (see Eric’s options).
Preheat the barbecue or indoor grill for you to medium high. Lightly oil the bars belonging to the grill. Set on the particular satay and cook regarding six minutes, turning from time to time, or until cooked through. Arrange satay on any serving platter and addition, if desired, with cilantro sprigs (or mint sprigs, cucumber in addition to onion. Serve satay with the peanut sauce, for dipping.
Please note: Bamboo skewers are available at many supermarkets plus stores selling kitchenware.
Eric’s choices: You can skewer the chicken many hours before cooking the satay. Keep satay refrigerated until willing to grill. Any satay you won’t eat now may just be frozen, uncooked. When required, thaw and grill when directed. Small cubes of beef sirloin, pork leg or lamb leg may be used instead of bird.