Makan Time in Singapore


Thai chicken satay

Here is the current variant of a Thai chicken satay recipe my wife is
using at the moment (as they say of web sites, this one is continuously
under construction)

sate kai (chicken satay)


3 chicken breasts

1 teaspoon corinader seed
1 teaspoon cumin seed
2 tablespoons light soy sauce
1 tablespoon fish sauce
1 tablespoon phom kari (mild curry powder)
a "good pinch" of tumeric powder
6 tablespoons of thick coconut cream (see below).
3 tablespoons palm sugar


Open a can of coconut milk and allow to stand until it spearates
slightly. Skim off (and retain) the light milk. This recipe uses the
thicker cream remaining.

In a clean dry skillet toast the coriander and cumin seeds until
aromatic, then grind to a powder.

Cut the chicken into long thin strips and thread onto skewers

Mix all the ingredients together to form a marinade, and marinate for at
least 12 hours before cooking.

Barbeque or grill until cooked.


Nam jim sate (satay peanut sauce)


one can of coconut milk (14 ounces)
half a cup of chicken stock

half a cup of uncooked peanuts

1 tablespoon of garlic, crushed,
1 tablespoon of red curry paste
1 tablespoon of nam prik pao ([roasted] chili paste in oil)
1 tablespoon palm sugar
1 tablespoon fish sauce
1 tablespoon lime juice


In a wok or large heavy skillet, dry roast the peanuts until they start
to turn toasty brown. Bite one to check that it is cooked through
(careful - they're hot).

Discard any brown peanut "skins" and put the peanuts in a
liquidiser/blender or food processor.

Separate the coconut milk and add a cup of thick coconut cream to the
blender, and process until smooth. Add the garlic, curry paste, nam prik
pao, sugar, fish sauce and lime juice and process until mixed

Combine the remaining coconut milk with the chicken stock, and then
slowly add this to the running blender until a suitable consistency is

Special thanks to - Muoi Khuntilanont.