Vera's Singapore Satay

Last week as we were in between fish and beef shipments I went through my recipe binder and found this one that our good family friend Vera gave to me one time but that I had not managed to try yet. As it was a last minute inspiration we had to do a bit of substituting of a few of the ingredients, but it turned out really tasty!! Jerome had the idea to eat the satay in wraps with tomatoes and cucumbers, which was great. I emailed to tell her of our success and she graciously allowed me to share it on the blog! So without further ado, here it is!

Vera's Singapore Satay  [Our substitutions in brackets]

1 1/2 - 2 lbs of Chicken Breast

2 Tbsp Lemon Juice

2 Tbsp Soy Sauce

1/4 Cup Milk (Coconut if possible) [we used regular milk]

2 Tbsp Oil

1Tbsp Coriander

1 Tbsp Brown Sugar

1/2 tsp Tumeric

1 tsp Caraway Seeds [we didn't have this]

1 tsp minced onion [we didn't have this]

1 Clove Crushed Garlic

1/4 tsp Pepper

1/4 tsp Paprika [we didn't have this]

3 Tbsp Peanut Butter 

[to replace the spices we didn't have I added in some: 

garam masala, clove powder and cayenne pepper]

Cube chicken breasts, put in a bowl [we used whole chicken tenders]

Bring remaining ingredients to a boil

Pour over meat and marinate a few hours or overnight

Soak bamboo skewers in water [we used metal ones]

Thread meat on skewers and broil for about 3 minutes per side

Marinating Chicken ready to get tasty overnight

Our cubed cucumbers and heirloom tomato

The chicken all skewered up precooking

The chicken all nicely cooked and ready for eating.

We boiled the extra marinade for about 10 minutes to make sure all the raw chicken was cooked out. Next time I think we'll split the marinade and only put half on the chicken and keep the other half for sauce to avoid this step.

Our final wraps, we had them on little flatbreads that Jerome heated in the skillet. 

Try it! I promise it's excellently tasty! Didn't you see Jerome's face at the start, a very happy guy! 

Try it and let us know what you think!