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Wednesday, 5 August 2015


My cousin's wife and their children came over to cook the other day* (you may remember them from when we made dumplings) and we made chicken satay. Charlie also demanded that we made bread so there was a quick detour for that to happen but ultimately we made some amazing satay that tasted just like the stuff I ate all the time when we went to Boat Quay or Chinatown in Singapore. Now, this isn't as much of a coincidence as it might seem - the cookbook author, Ghillie James, is an expat in Singapore. If you want little ones to help then juicing the limes with an electric juicer was deemed excellent fun, as was pressing the buttons on my mini processor (it's fairly noisy). Holding the hand held mixer to knead the bread definitely met with Charlie's approval - he loved the shape of the dough hooks but interestingly didn't want to touch the dough itself.

The recipe is quite straightforward but I'm not happy with the marinade for the chicken and want to tweak it using a satay recipe I previously used. Therefore I'm only going to give you the recipe for the sauce, with my changes, and will upload the marinade another time. When I can't be bothered to marinate, thread and grill the chicken I often just fry the chicken and cook some rice/noodles and peas and serve with this sauce on top. You could use beef, pork or prawns if you'd rather.

*Other week - I forgot to finish this before I went to Sweden (more on that next time) - sorry!