South China Morning Post 1963 - Authentic Chicken Satay Skewers

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   ["Satay Sauce:", "Pour peanut oil into a cooking pot and heat the oil. Add the onions and stir over the fire for about 10 minutes.", "Then add the chillies and stir over the fire for about 3 minutes.", "Now add the ground nuts and stir over the fire for 5 minutes.", "Mix the tamarind with the two and half pints of water, stir well and then pour it into the cooking pot through a strainer.", "Boil for 15 minutes stirring all the time, until the peanut oil rises to the surface.", "Add salt, pepper and the sugar and simmer for a further 10 minutes, your satay sauce is now ready.", "Chicken Satay Skewers:", "Cut chicken into 1/2"" cubes.", "Mix the lemon grass together with the ground coriander. Then add the saffron powder/threads, peanut oil, salt and sugar. Mix thoroughly and add the cubed chicken to this mixture and allow to marinate for about 1-2 hours.", "Thread 5-6 pieces of chicken on to each skewer and cook over a charcoal barbeque or a grill - turning all the time - until the chicken is cooked but not too dry.", "Dip the satay skewers into the satay sauce whilst they are still hot.", "Serve with diced cucumber and toasted flat breads."]

* Per serving · 4 servings · Values may vary.

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