Wednesday, October 15, 2008

singapore satay

Our UK friend in Yokohama, Andy (who's also the godfather of our first son), loves to cook and eat and having grown up in Bangladesh is a bit of a curry connoisseur. He also visits Singapore regularly and we recently got a spice packet in the mail from Yokohama. Yummers! I can't get some of those special spices here (tamarind, lemongrass, blue ginger, etc.) so it was nice to have it all in one box. Thanks, Andy-blokey!

And man, it was heavenly stuff. Peanut sauce you just want to dip your finger in and slurp just as it is (and of course I have absolutely no experience of that whatsoever - as if! - I'm totally mannered).

You marinate the chicken overnight so it gets really tender, and I always soak my bamboo skewers in water for a while before I grill them--they still get black but they don't ignite. Phew.

Because we live in a second-floor apartment we don't have an outside grill (the tiny balcony is all about laundry drying), but we have a little grill under our stove that I use for just such occasions as this.

I served the chicken and sauce with some cukes and maters, and with some coriander rice from Soy and Pepper's arsenal of awesomeness. You first cook the rice in chicken stock. I don't have access to fresh coriander so I used powdered, but I did use some really perky spring onions and it was pretty delish with the chicken. Mmmmm.

4 comments:

Ivy said...

Aby, your presentation is so professional. I love it and your recipe sounds yummy.

Abigail said...

Thanks, Ivy! :)

homeladychef said...

Hi! Chance upon your lovely website :)We in Singapore or Malaysia just can't get enough of Satays & you did it in Japan! Wonderful. I wonder if you have it with ketupat, rice packed in leaves?

Abigail said...

Thanks for stopping by, homeladychef! I don't have access to ketupat - do you have a recipe for it? Sounds good.