Fried Satay Chicken In A Basket

Fried Satay Chicken

Fried Satay Chicken 1

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500 g  chicken breast meat/boneless chicken leg, skin removed, sliced into small pieces
sliced cucumbers & red onions into rings (season with a bit of salt for 1 minutes, wash and set aside)
2 tbsp Borges Grapeseed Refined Oil
1 tbsp of shredded finely kaffir leaves
50 g peanuts (crushed finely)

Wanton Skin (round type)
Place 2 pieces on a tart mould, using same method as doing the tart shells
Bake in oven for 10 minutes 170 C. remove and set aside.

Spice paste (blended)
1 tsp ground coriander
1 ”  fresh turmeric
1 -1/2 ” blue ginger
1 tsp sugar

1 tsp ground cumin
4 fresh red chillies
2 tbsp grated gula melaka
8 shallots, peeled
2 stalks lemongrass
3 cloves garlics
1/2 tbsp Borges Grapeseed refined oil
50 ml water
1 tsp salt
1 tbsp oyster sauce
1 tbsp Kicap manis
1/2 tbsp corn flour
2 kaffir leaves

1. Combine all ingredients for the spice paste in a food processor and blend till fine.
2. Marinate the chicken with the spice paste for at least half hour or overnight.
3. Heat oil in pan and stir fry the marinated chicken for about 10-12 minutes till cooked through. Add in shredded kaffir leaves and peanuts, stir to mix well.
4) Ladle a spoonful of the satay chicken to the wanton tartshell, place onion and cucumber rings over it to look like a handle.

Thai Satay Chicken With Spicy Peanut Sauce


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1 kg skinless chicken breastmeat – cut into bite size
Wooden skwers  (soak in water)
1 cucuber – cut into cubes
2 big red onions – Sliced
Benefit Coco Premium Coconut Oil – during grilling

Marinade Ingredients
2 tbsp minced garlic
2 tbsp minced lemongrass (white parts)
3 tbsp Kicap Manis
2 tbsp Sugar
1 tbsp gula melaka
1/2 tsp salt
2 tbsp fish sauce
1/2 tbsp chili powder
11/2 tbsp fresh Masala powder (bought from Indian spice shop)
150 ml coconut cream
1 tsp turmeric powder
1 tsp coriander powder
1 tsp ground peppercorn
1 tbsp corn flour
2 tbsp ginger juice

Peanut Sauce
3 tbsp fish sauce
5 tbsp tamarind juice
5 tbsp creamy peanut butter
2 tbsp sugar
1 tbsp gula melaka
1 tbsp chilli powder
2 tbsp chilli oil
1 tbsp minced garlic
750 ml water (700 ml coconut cream + 50 ml water)
(Put all in a saucepan and bring to a boil over medium heat, taste accordingly)

1) Season chicken with marinade ingredients overnight or 4-6 hours. Take out the chicken meat and insert the skewer through the meat. Grill over charcoal stove 4-6 minutes on both side (brush with Benefit Coco Premium Coconut oil) or it is cooked through.
2) Serve with peanut sauce and cucumber and onions on the side.

Satay Bee hoon

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300 g bee hoon
50 g cuttlefish – criss cross and cut into pieces
5-6 pieces tau pok (fried and cut into strips)
50 g kangkong (washed and pluck the leaves and stems, about 3 cm)
20 g bean sprouts
20 g chicken meat/pork slices
50 g pig liver – sliced thinly
20 g medium prawns
20 g cockles (optional)

1) Blanched bee hoon in boiling water for about 3 minutes, drained and set aside.
2) Blanch cuttlefish, kangkong, beansprouts, chicken slices, prawns, pig liver and cockles in boiling water. Remove and set aside.
3) Transfer bee hoon to a serving plate, ladle the gravy over it. Garnished with blanched cuttlefish, meat, prawns kangkong, bean sprouts, cockles and pig liver. Serve hot.

Gravy Ingredients
500 g ground peanuts
2 potatoes -steamed and mashed
50 g sugar
100 g brown sugar
Salt to taste
1 tbsp kicap manis
1000 ml water

Blended Ingredients
3 stalks lemongrass
3 candlenuts
1 inch galangal
1 tsp each – cummin, fennel and turmeric powder
1 tbsp coriander powder
3 fresh red chillies
20 pieces dried chillies (soaked till soft)
7 shallots
3 cloves garlic
2 cm toasted belacan
20 g dried shrimps
50 ml tamarind water

1) Heat oil in a wok and saute blended ingredients till aromatic and oil sips through. Add sugar, salt and mix evenly, add water, kicap manis, mashed potatoes and peanuts .
2) Stir to combine everything together. Simmer over low heat till sugar dissovles, stirring occasionally.  Once gravy thickens, taste accordingly. (add more water if gravy is too thick)