• Prep Time 60 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Hard
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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

  1. [To prepare stock:] 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.
  2. [To prepare the satay gravy:] 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.
  3. [To prepare food skewers:] 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.
  4. [To cook:] 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.

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