Updated: August 8th, 2021
Added new pictures and fine-tuned additional ingredients.
First Published: September 28th, 2015
No one will argue Singapore Satay is one of Singapore’s signature dish. Whenever we do BBQ in the summer, it is a must-have item on the menu. Thanks to Prima Taste, we can easily enjoy authentic Singapore Satay thousands of miles away from home. As we clean up and put away the BBQ grill this year, I am taking time to capture a few ‘secret’ ingredients in addition to the Prima Taste satay marinade that makes this an irresistible appetizer.
- Prep Time: 1/2 hour
- Chilling Time: Overnight
- 10 shallots
- 5 cloves garlic
- 1/2 tsp tumeric powder or 1/4 thumb-sized tumeric
- 4 stalks lemon grass, sliced
- 2 slices galangal
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 Tbsp gula melaka shavings
- 350g chicken thigh meat
- 1 package of Prima Taste Singapore Satay kit
- 1 english cucumber, sliced
- 1 medium red onion, sliced
- Ketupat (Compressed rice cake)
- Cut chicken thigh meat into 3/4″ slices. Place in a quart-size plastic bag and marinade according to instructions on the Prima Taste Singapore Satay kit.
- Mince shallots, garlic, lemon grass, tumeric, lemon grass, and galangal in a food processor. Add to chicken. Sprinkle the gula melaka shavings, light and dark soy sauce, ground coriander, and ground cumin over the chicken. Seal the plastic bag and knead the bag until the chicken pieces are evenly coated with the spices and the satay marinade. Chill overnight in the refrigerator.
- Soak satay sticks in water overnight.
- The next day, thread chicken slices on satay stick. Keep the meat slices flat for even cooking.
- Prepare the satay sauce according to instructions on the Prima Taste Singapore Satay kit.
- Brush satay sticks with vegetable oil and grill satay sticks over low heat till cooked and lightly charred.
- Serve hot with rice cake, sliced cucumber, onions, and satay sauce.