RECIPES

Tamarind Chicken Satay Rice Salad

Name: Tamarind Chicken Satay Rice Salad
Prep time: 30 min
Yield: 5

30 mins 5-6 SERVINGS

INGREDIENTS

Ingredients for Tamarind dressing (Part A and B)

(A)

1 large red onion, peeled and chopped
2 cloves garlic (peeled)

(B)

1 teaspoon coriander powder
4 tablespoons cooking oil
45g assam, mixed with 100g water
20g kicap manis (Indonesian sweet soy sauce)
30g fish sauce
30g sugar

(C)

1 cup cooked red cargo rice
1 cup cooked mixed frozen vegetables
1 packet lemony chicken breast
1 green capsicum
1 cucumber (skin peeled and cut into small pieces)
1 small onion
Bamboo skewers (soaked in water for 2 hours to avoid burning)

METHOD

Blend ingredients in A into a fine paste.
Add cooking oil to the pan, add A into pan and saute for 2 minutes.
Add B and cook until reduced by half.
Cut the capsicum, onion, chicken into cubes.
Skewer the chicken, onion and capsicum onto the bamboo sticks and grill them in toaster oven for 10 minutes.
Mix the cooked mixed vegetables with the cooked red rice, arrange the skewers on the rice, drizzle with the tamarind dressing.

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Shen Tan

• Celebrity Chef • Specialises in Singaporean flavours • Founder of Ownself Make Chef • Developed and managed successful food concepts such as PizzaX, Madam Tan's Nasi Lemak and The Wok & Barrel • Known for "revolutionising" local favourites such as Nasi Lemak, Bak Chor Mee, Pulut Hitam Steam Cake desserts