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!
- 1 lb chicken piece
- 1 ounce ground lemongrass
- 1 tablespoon ground coriander
- 1 teaspoon saffron
- 3 tablespoons sugar
- 2 tablespoons peanut oil
- 6 ounces peanut oil
- 5 tablespoons ground fresh onions
- 1 lb ground roasted peanuts
- 1 -2 tablespoon red chili powder
- 1⁄2 lb tamarind pulp
- 2 1⁄2 pints water
- 1⁄4 lb sugar
- Satay Sauce:.
- Pour peanut oil into a cooking pot and heat the oil. Add the onions and stir over the fire for about 10 minutes.
- Then add the chillies and stir over the fire for about 3 minutes.
- Now add the ground nuts and stir over the fire for 5 minutes.
- Mix the tamarind with the two and half pints of water, stir well and then pour it into the cooking pot through a strainer.
- Boil for 15 minutes stirring all the time, until the peanut oil rises to the surface.
- Add salt, pepper and the sugar and simmer for a further 10 minutes, your satay sauce is now ready.
- Chicken Satay Skewers:.
- Cut chicken into 1/2" cubes.
- 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.
- Thread 5-6 pieces of chicken on to each skewer and cook over a charcoal barbeque or a grill - turning all the time - until the chicken is cooked but not too dry.
- Dip the satay skewers into the satay sauce whilst they are still hot.
- Serve with diced cucumber and toasted flat breads.
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!