Singapore Satay

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Singapore satay recipe is a delicious and flavorful dish that will transport you to the vibrant streets of Singapore. Marinated in a fragrant blend of spices and herbs, the skewered meat is grilled to perfection, resulting in tender and juicy bites. Served with a rich and creamy peanut sauce, this dish is perfect for gatherings or as a main course. The combination of sweet, savory, and spicy flavors makes this recipe a crowd-pleaser.

Keywords: Singapore, satay, recipe, flavorful, peanut sauce.

singapore satay recipe details

Singapore satay recipe, recipe Rating: 4.5
Number of votes:101

Grilled chicken on a stick! An easy and delicious Asian satay marinade and sauce for chicken and beef. Great finger food!
Ready in: 8 hours 30 mins

Ingredients

Serves: 4

• 1 red onion, chopped
• 2 cloves of garlic, chopped
• 1 lemon, juiced
• 1/2 cup soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons brown sugar
• 1 teaspoon cumin
• 1 teaspoon ginger
• Dash salt and pepper
• 12 wooden or bamboo skewers
• 1 pound skinless, boneless chicken breast halves

Preparation method

Prep: 15 mins | Cook: 15 mins | Extra time: 8 hours, marinating

1. In a large nonreactive bowl, stir together the onion, garlic, lemon juice, soy sauce, vegetable oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time.
2. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
3. About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
4. Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers.
5. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.Alternate method

For beef, slice beef into thin slices and tenderize with a fork. Trim away any fat and gristle. Marinate, slice, and thread onto skewers as for chicken. Make extra marinade, reduce in a saucepan over high heat for about 5 minutes, and strain to make a dipping sauce for the satay.

Alternate method

To MTR staff: I’ve been a member at AllRecipes for a long time and this is a recipe that I had published there. I LOVE this new site! AllRecipes.com is great, but it’s so big I get lost there. This is just what the internets needed!