Recipe Ingredient
- Stock
- 2.5 litres water
- 2 chickens, cut into pieces
- 400g pork bones, cut into pieces
- 1 teaspoon peppercorns, crushed
- Spice paste ingredients
- 2 stalks lemongrass, sliced
- 8 shallots, peeled and sliced
- 80g galangal, sliced thinly
- 15 dried red chillies, soaked and cut into 4 cm lengths
- 20g candlenuts
- 3/4 tablespoon coriander seeds, roasted
- 1/2 tablespoon fennel seeds, roasted
- 25g garlic, peeled and sliced
- 1/2 cup cooking oil
- 50g palm sugar or to taste
- 1/2 tablespoon salt or to taste
- 150-200g peanuts, fried and coarsely ground
- Ingredients for the skewers
- 300g beef, chicken and/or pork fillet, sliced or cubed
- 500g medium-sized prawns, shelled
- 400g squid, cleaned and cut into 4cm squares
- 350g cuttlefish, cleaned and cut into 4cm squares
- 250g meatballs
- 250g fish balls
- 250g crabstick
- 200g shelled cockles
- 10 tofu puffs, slit and stuff with a slice of cucumber each
- 10 tofu puffs, slit and stuff with a slice of cucumber each
- 20 hard boiled quail eggs, shelled
- 1 packet fresh mushrooms
- 1 packet young corn, cut into 3cm lengths
- 2 cucumbers, quartered and sliced
- 1 loaf crusty bread, cubed
- Chinese crullers (yau char kwai), sliced
- bamboo skewers
Instructions
- Bring water to boil; add the chicken, pork and peppercorns. Simmer over low hear for 30 to 40 minutes.
- Strain stock and set aside. You should get about 1.5 litres of stock; if less, top up with water.
- In an electric blender, blend the spice paste ingredients finely.
- Heat the oil in a wok and saute the spice paste until fragrant, stirring continuously to prevent burning.
- Add the stock, palm sugar, salt and ground peanuts - you can add more or less ground peanuts, according to taste.
- Simmer over low heat for 10 minutes and adjust seasonings to taste.
- Pour the gravy into a pot.
- Thread all the remaining ingredients onto the bamboo skewers as in preparing sticks of satay, so there will be sticks of beef, bread eggs, mushrooms, etc.
- Make sure to leave a section of the skewer unthreaded to serve as handle.
- Set aside, covered with cling film, in the refrigerator until ready to serve.
- Bring the satay gravy to a boil and keep it simmering over a portable stove placed in the centre of the table.
- Arrange platefuls of skewered food around the hot pot.
- Cook by dipping into the simmering satay gravy; stir the gravy occasionally to prevent clumping at the bottom.
To prepare stock:
To prepare the satay gravy:
To prepare food skewers:
To cook:
Hi Amy thank you for the awesome recipe! May I know is this recipe will give similar taste to Melaka Ban Lee Xiang Satay celup? Also would like to check with u, u mentioned 2 chickens. Does it mean 2 chicken thighs or 2 chicken breast etc? Thank you.
Hi Debbie, hello from Kuali! For this recipe, it refers to 2 whole chickens, for the stock. Happy Cooking!