Singapore Satay Party Pack | Prima Taste

Search Recipes

Simple

INGREDIENTS

Singapore Satay (Singapore Kebab)

Satay Meat - 240 sticks

3.5 kg

(A) Chicken Leg (with skin)

900 gm

(B) Singapore Satay Marinade*

as desired

(C) Vegetable Oil (for Step A3)

Note: Chicken leg should be sliced to about 3.5 x 0.5 cm and 0.5 cm thick.

Satay Gravy - 240 sticks

1 kg

(D) Singapore Satay Sauce Mix*

1.52 litres

(E) Water

220 ml

(F) Vegetable Oil (for Step B2)

850 gm

(G) Singapore Satay Peanut Paste*

Optional Garnish

as desired

Cucumber

as desired

Red Onions

as desired

Ketupat (compressed rice cakes)

* Items available from Prima Taste
Steps

Step A: Cooking Procedures
To cook satay meat
1. Mix (A) Chicken Leg with (B) Singapore Satay Marinade. Leave in chiller for at least 6 hours.
2. Thread meat on satay sticks or skewers. Flatten meat with the back of a spoon for a quicker and more even cooking.
3. Brush satay sticks with (C) Vegetable Oil.
4. Grill satay sticks till cooked.
Note: Each slice of Chicken leg should weigh about 4.8 - 5gm and each stick of satay should weigh about 15 gm.
Step B: Satay Gravy
1. Pour (D) Singapore Satay Sauce Mix and (E) Water into a pot. Stir and heat on low heat till almost boiling.
2. Add (F) Vegetable Oil and mix well. When gravy is boiling, add (G) Singapore Satay Peanut Paste and mix well.
3. When a layer of oil forms on top of gravy, turn off heat.
Step C: Serving Suggestion
5. Singapore Satay
1. Cut Cucumber, Red Onions and Ketupat, and place on a plate with the grilled satay.
2. Serve Singapore Satay hot with satay gravy.
Storage
Singapore Satay Marinade
Singapore Satay Sauce Mix
Singapore Satay Peanut Paste
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Estimated Yield Per Packet
Singapore Satay Marinade per packet (900 gm) - No. of Portions: 240 sticks
Singapore Satay Sauce Mix per packet (1 kg) - No. of Portions: 240 sticks
Singapore Satay Peanut Paste per packet (850 gm) - No. of Portions: 240 sticks