It seem so long since I was in Singapore. The last time we were there, I was visiting my fiancé’s family and Zoe was visiting her husband’s family. Thinking about it now, I really do miss going on holiday. The best part of traveling isn’t about sight-seeing or going on a plane, but the wonder and surprise of tasting new flavors. I miss  Zoe and my constant chatter, fussing over pictures and breaking down how they make every dish.  Usually this leads to new ideas that flow through my mind giving me inspiration of what I can cook next in the kitchen. Oh I miss traveling.

The first time I tasted Singaporean Chicken satay just happens one of those “ah-ha” inspirational moments I mentioned earlier.  I had always had the assumption that Singaporean food was just spicer and saucier version of Chinese food I ate at home. Maybe it was because I thought it would taste exactly like thai satay (which I’ve had on numerous occasions) or maybe because I was starving, but my genuine awe and surprise was really quite funny. I was blown away at how good it tasted! To describe it in detail, Singaporean satay is much sweeter than thai satay and has a delicious smokiness that comes from the grill. Each skewer is so tiny so you can order in batches or 50-100! This also means there is more marinade coating every inch of the chicken so you get this really intense salty, sweetness that reminds me of teriyaki.

After trying it that day, I knew I had to remake it! Luckily for me, even though it is hard to find a singaporean restaurant anywhere in the world, my fiance is a wonderful cook and loves making singaporean food!
This is actually a recipe my fiancé’s recipe he got from a Singaporean food blog that I modified. I have to admit this satay tastes exactly like the satay I had eaten that day even with ALL the healthy changes we have made to it. We have also omitted the oil and reduced the amount of sugar so this version is LOWER in SUGAR AND LOWER in FAT! Also, we are using our secret ingredient, baking soda, to give the chicken the same softness and tenderness you find in chicken thighs! Best of all this recipe is designed to be home-friendly, which means you can make it EASILY in your kitchen. You can also skip the skewering and just bake it for if you’re lazy! I highly encourage you to skewer because you do miss out on some of the charring, however if you’re lazy like me – you can opt to throw it all on the baking tray (which we have done a couple of times). And I promise it still tastes good.

Do not get intimated by the list of ingredients! Most you can find all in an Asian grocery store!

I wasn’t convinced I could make this at home until my fiancé made it! I was over the moon because theres nowhere to buy it and it doesn’t seem like i’m going back to Singapore anytime soon. You gotta try this delicious/healthy/authentic rendition of chicken satay!

Neal's Chicken Satay

 

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Adapted from spice n' pans

Author: Unconventional Cooks

Serves: 22-24 small skewers

Ingredients

• 570g chicken breast
• Marinade:
• 1 thumb sized piece of galangal or ginger, peeled
• 3 cloves garlic, peeled
• 6 stalks lemongrass
• 15 small shallots (or 3 large shallots), peeled and chopped in half
• 1 tbsp kikkoman soy sauce
• ⅓ cup raw cane sugar
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 2.5 tbsp ground coriander
• 2 tsp baking soda
• 1.5 tsp salt
• Serve:
• Our fave Peanut Sauce

Instructions

1. Cut chicken into bite size pieces (approximately 1 inch cube).
2. To make the marinade: first cut off the top and bottom parts of the lemongrass. Bash with the end of the knife.
3. Place In blender with galangal/ginger, garlic and shallots in the food processor until blended.
4. Then add the soy sauce, sugar, spices, baking soda and salt and continue to blend untill smooth.
5. Add marinade to cut chicken. Let it marinade for at least 2 hours (24-48 hours is best).
6. Preheat oven to 350F. Line a baking tray with parchment paper.
7. Option 1: Soak skewers for 10 mins. Skewer 3 pieces per stick (or more depending on length of stick).
8. Cut out small strips of tin foil and wrap the ends of the exposed skewer so they don't burn.
9. Roast at 350F (180C) for 10 mins *** (see notes)
10. Turn over and then increase temp to 464F (240C) for another 7-10 mins.
11. Option 2 (NO skewers): Lay marinated chicken in a single layer on the prepared pan. Bake at 350F (180C) for 25 mins until cooked.

Notes

***Every oven is different. If your chicken skewers seem to be burning, you ca cover the skewers with a sheet of tin foil. All you need to do is lay it on top of the skewers to continue cooking.

Nutrition Information

Serving size: 24 Calories: 48.2 Fat: 0.7g Carbohydrates: 4.6g Sugar: 3.2g Protein: 5.7g

3.5.3251

LOVE,

Zoe & Mia