Wendo’s Singapore Chicken Satay

Wendo (Wendy, my mum), was a meat and three veg cook. But in the late eighties, she got really adventurous and starting trying everything! Her first trip overseas was with my Dad to Singapore; I was 17 and they left me at home alone. Mum came back with this recipe. I don’t know if it is Singaporean, I don’t know if it is a traditional satay. I don’t care. It’s simple and I love it. The title is just what she called it.

When I lived at home, and Mum and Dad went away on holidays and left me home alone, I made this dish for the guests I invited over. And when I moved out, it was a dinner party favourite.

Wendy was born in 1949, and died at 49 years old (hence the race number for Apes). She would love what we are doing now…..

Mum’s recipes rarely were more than a list of ingredients and you would have to feel your way through. I have added some guidance below. This photo is from my recipe book when I left home at 19 (24 years ago).

INGREDIENTS:

Sauce:

  • 2 tablespoons of sesame oil
  • 2 cloves of garlic diced or minced
  • 2 tablespoons of chile sauce (to taste)
  • 15 grams of coriander leaves and stalks, however I have substituted ground coriander seeds if available
  • Juice of a lemon
  • 1 teaspoon of fish sauce
  • 4 large, heaped tablespoons of peanut paste
  • 1 tablespoons of brown sugar
  • Half a can of coconut cream (I use light, as like Mum I am always counting calories)
  • 1 tablespoon of tomato paste
  • Water to slacken, as to taste
  • Chopped peanuts, to garnish

Chicken:

  • 8 Chicken thighs (bone out) sliced
  • A big splash (of low salt) soy sauce
  • A big handful of sesame seeds
  • Rice to serve

METHOD:

Soak bamboo skewers in water. Slice the chicken thighs into slices, and put in a bowl with the soy sauce and the sesame seeds.

For the sauce, heat a medium saucepan to low/medium. Add the sesame oil, and when hot add the garlic and onion. Just sweat it down, rather than brown it. Once that is done, add the chile sauce, coriander, lemon juice and peanut paste, and warm through till it is a bit gooey. Then add the brown sugar, fish sauce and tomato paste. Stir with a wooden spoon till well mixed. Add the coconut cream and stir through. Taste and adjust as you would like. At this stage, I generally add some more chile, but that is just to my taste. Then set the sauce aside. Thread the chicken onto skewers, grill the chicken, either under the grill in the oven, or on the BBQ.

When the chicken is almost cooked, re-heat the sauce, and add some water or coconut cream to slacken if necessary.

Serve the chicken skewers over rice, with a generous dollop of the sauce. Enough to mix through the rice. And then add coriander leaves and chopped peanuts, roasted if you would like.

HACKS:

  • Pizza: I love to use the satay sauce as a pizza base, prepare the chicken in the same way and give it a quick flash fry before putting it on the pizza. Add some bow choy or other asian greens, a tiny amount of cheese, and you will have a lovely pizza.
  • For offshore racing, cut down the spice and mix it all together with the rice, before cryovaccing or putting in foil containers. It makes a lovely meal.

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