Satay

Satay Chicken Burger with Spicy Peanut Sauce – Delishar

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 I wanted to mix things up a little over the weekend, and make something that the kids will enjoy. Well, adults included too. The girls really enjoy eating my Thai Sate Chicken and my Baked Hand Cut Fries. So I thought, why not make a satay burger, complete with an easy spicy peanut sauce, and some homemade baked fries. Yum!

Come to think of it… Perhaps for my next satay burger, I will marinade whole boneless chicken thighs and grill it as it is. That way it saves me the trouble of making patties!

Satay Chicken Burger with Spicy Peanut Sauce

Sharon of Delishar

Satay Chicken Burger

  • 500 g minced chicken
  • 1 lemongrass minced
  • 1 tbsp grated galangal
  • 2 cloves garlic minced
  • 1/2 tsp turmeric powder
  • 1 tsp curry powder
  • 3 tbsp chopped cilantro
  • 1/2 onion diced
  • 1/4 cup panko bread crumbs
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • Black pepper to taste
  • 2 tbsp coconut milk
  • Cooking oil to grease pan
  • 4 burger buns buttered
  • shaved cucumber/cucumber slices for topping
  • shaved carrot/ shredded carrot for topping
  • Cilantro for topping
  • Spicy peanut sauce for topping

Spicy Peanut Sauce

  • 1/2 cup coconut milk
  • 1/4 cup peanut butter
  • 1 tbsp thai red curry paste or to taste
  • Fish sauce to taste
  • 2 tsp brown sugar
  • 1 tbsp vinegar

  • Satay Chicken Burger

  • In a large mixing bowl, add chicken, lemongrass, galangal, garlic, turmeric, curry powder, onion, chopped cilantro, panto, and coconut milk.

  • Season with fish sauce, sugar, and black pepper.

  • Mix to combine with hands.

  • Divide mixture into 4 patties.

  • Cover with cling wrap and allow to marinate in fridge for 30 minutes.

  • Grease grill pan or frying pan.

  • Grill chicken patty for 2-3 minutes each side.

  • Toast buns.

  • Build your burger, and serve with Baked Hand Cut Fries!

Spicy Peanut Sauce

  • Add coconut milk in saucepan and bring to a simmer.

  • Stir in red curry paste, fish sauce, and vinegar.

  • Add peanut butter and sugar, and whisk till combined.

  • Remove from heat.

  • Spoon about 1-2 tbsp on burger patty.

For Baked Hand Cut Fries recipe:
http://www.delishar.com/2014/04/hand-cut-baked-fries.html

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Satay Chicken Skewers (Whole 30, Paleo) – Delishar

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Hey hey you! It’s been a long time, but I’m back! We went on our yearly month long vacay. Then I’ve been busy with developing COOKIT‘s menu, and getting the girls ready for their new school year. They are back in school a day ago, so it leaves me with a little more time to blog and share more easy to make recipes with you!

We had such a fun vacation this time round. Stayed at a water park, got to spend time with family, and we had our first camping experience as a family. Slept in a tent through a thunder storm, tent got a little wet inside by the morning. My first actual camping cooking with make-shift propane stove, hiking, fending off critters that tries to steal our food at night, and bond fire with great company. It was an amazing experience. I’m planning to make it a yearly affair!

Since we came back to Singapore, I’m trying to transition back to eating better. Slowly moving back to maintaining our 2:1 diet. That means 2 days whole 30 and 1 day of ‘cheat’ day. We are considering to do a second round of Whole 30. Trying to find a good time to do it since we will be traveling quite a bit. There’s never really a good time I suppose. Just got to do it. 

I adapted this recipe from my older Thai Sate Chicken recipe and made it compliant. Served it with lemongrass cauliflower rice. Finely minced the ends of 1 lemongrass and stir-fried it in the oil before I added the cauliflower rice to cook. Also sauteed some baby beans with salt and pepper as a side dish. Let’s take a look at how to make this dish.

To make the satay marinade, place the spices into a food processor. 

Add the liquid ingredients like coconut milk, fish sauce, and lime juice. I added carob powder to the marinade as well.

Pour over the strips of chicken thighs, toss to combine, and leave to marinate for at least 4 hours or up to 24 hours. 

Soak skewers in water for 15 minutes before using to prevent skewers from burning. Thread the chicken through the skewers and bake or pan-grill. Here’s the full recipe.

Satay Chicken Skewers

Delishar

  • 4 skinless boneless chicken thighs cut into strips

Marinade

  • 2 lemongrass ends only cut into 1/2 inch pieces
  • 2 cloves garlic peeled
  • 1 inch thumb ginger peeled and roughly sliced
  • 2 shallots peeled
  • 2 tsp turmeric powder
  • 1 tbsp carob powder
  • Juice of 1 lime
  • 2 tbsp fish sauce Red Boat brand
  • 1/2 cup coconut milk full fat

  • Place all the ingredients for marinade into food processor.

  • Process until you have a spreadable paste.

  • Pour paste over chicken, and toss to combine.

  • Marinate in chiller for 4 to 24 hours.

  • Soak bamboo skewers in water for 30 minutes before using to prevent it from burning.

  • Thread marinated chicken onto the skewers.

  • Bake in 200C preheated oven for 6 minutes then broil for 1-2 minutes to get some colour. Do remember to spray the pan with some oil before placing the satay on it.

  • Or you can grill the satay on a lightly greased grill pan on medium high heat for 3 minutes on each side.

Not eating paleo/whole30? You can substitute carob powder with 1 tsp grated palm sugar

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