今年母亲节，哪儿都不能去
听从首相的指示，乖乖呆在家，
想吃*鸡肉沙爹*，
只好自己来"包办"
专为孩子们准备的风味晚餐
*沙爹鸡肉串*
搭配浓浓的沙爹花生酱和饭团，
以奖励他们顺利完成考试，
开开心心放假咯！
鸡肉沙爹材料:
(A)去骨鸡腿肉 500克，切小块
(B)小葱头 5颗
蒜头 6瓣
香矛 3支
黄姜 4粒(我用黄姜粉11/2大匙代替)
南姜 3公分
芫荽粉 1/2大匙
小茴香粉 1/2大匙
砂糖 6大匙 (我减少至2大匙)
花生油 4大匙
黑酱油 1大匙
盐 少许
(C)竹枝20支,洗净抹干
做法:
1.将所有材料(B)用搅拌器，搅至细烂，然后到进鸡肉块里，混合均匀。存入冰箱腌制隔夜以便入味。
2.第二天，将已腌制入味的鸡肉块取出。如果觉得腌出来的颜色不够美，可再加些黄姜粉和黑酱油。用竹枝将鸡肉块串上。
3.预热烤炉，以160度烤10分钟。然后，取出将沙爹翻面，再烤10分钟。过后，再将温度调至190度烤至金黄色即可。
*这个份量我做了20串沙爹*
*烤沙爹的温度与时间只供参考
沙爹酱材料:
花生 250克 (烤香后搅碎)
浓椰浆50毫升
阿参膏 1大匙(加入1/2 杯水拌匀,备用)
香茅 2支
大红葱 3个
蒜头 5瓣
辣椒干 4条
椰糖 1片
花生油 5大匙
沙爹酱做法:
1.将香茅、大红葱、辣椒干和蒜头用搅拌器捣烂，备用。
2.在锅内加入花生油，将捣烂好的材料倒入，炒至出味出油。
3.加入适量的阿参水,椰浆,椰糖和少许的盐巴。
4.待酱汁滚后，加入花生碎，拌均匀，再让它焖煮约10分钟。
5.如果酱汁过浓，可加些热水拌匀。
饭团(Nasi Impit)材料:
白米 1杯
斑斓叶 2片(打结)
盐 少许
水 2杯
饭团做法:
1.白米洗净。加入水,斑斓叶和盐 。
2.放进电饭锅里煮至熟。
3.趁热时,取出倒入一个大盘中，用勺子或叉子将白饭压烂。
4.盘子或模里铺上一张保鲜纸，把压烂的白饭移入盘中，用力将白饭压成团。将保鲜纸包起来,待冷后存入冰箱，让它更加定型。
5.享用沙爹前，将饭团取出，用条白线切成块状即可。
**鸡肉沙爹食谱参考于~ Kenneth Goh (Guai Shushu)
**饭团 Nasi Impit 食谱参考于~Nyonya Cooking
Ingredients of Chicken Satay:
(A) 500g de-bone whole leg chicken, dice into small pieces
(B) 5 shallots
6 cloves of garlic
3 sticks of lemongrass
4 pieces of turmeric (I subsitute with 1 1/2 tablespoon turmeric powder)
3cm of galangal
1/2 tablespoon cumin powder
1/2 tablespoon coriander powder
6 tablespoon sugar (I reduce to 4 tablespoon)
4 tablespoon of cooking oil
1 tablespoon of black soya sauce
salt to taste
(C) 20 bamboo sticks, washed and dry up
Method::
1.Blend until fine all the ingredients (B). Marinate it with chicken meat, combine well and chilled in the fridge over night for better taste.
2.On the next day, take out the marinated chicken from fridge. If you wish the chicken meat more yellowish, you may add in some more turmeric powder and if you wish to have more darker, you may add black soya sauce.Thread the chicken meat on the bamboo sticks and lay it on the baking tray which is covered with aluminium foil.
3.Preheat oven，grill the satay for 10 minutes under 170 degree Celsius. After 10 minutes, take out and turn over the satay and send it back to oven for another 10 minutes. After 10 minutes, switch the temperature to 190 degree Celsius and keep monitor until it turn to golden color.
*Temperature and time for grill satay is for reference only*
Ingredients of Peanut Sauce:
250g peanuts (toasted, removed skin and crushed)
50ml coconut milk
1 tablespoon tamarind (diluted with some water, extracted the juice)
2 sticks of lemongrass
3 onion
5 cloves of garlic
4 dried chillies
1 piece of palm sugar (gula melaka)
5 tablespoon of cooking oil
Method:
1.Blend all the ingredients until fine.
2.Preheat a pot with cooking oil, saute the blended ingredients until fragrant and you can see oil separate.
3.Add in tamarind juice, coconut milk, palm sugar and salt to taste.
4.Bring it simmer. Add in grounded peanut, bring it simmer for 10 minutes,off the heat.
5.You may add in hot water if the sauce is too thicken.
Ingredients of Compressed Rice (Nasi Impit):
1 cup of white rice
2 slices pandan leaves (tight knot)
pinch of salt
2 cups of water
Method:
1.Wash the rice and put in the rice cooker. Add in water, pandan leaves & salt.
2.On the cooking mode and wait until it cooked.
3.when it is still in hot, ladle out into a big bowl, use a big spoon to mash the rice until fine.
4.Transfer it into a rectangle container, press it hard and wrap it with wrapping plastic. Chilled in the fridge for few hours.
5.Bring the nasi impit out from the fridge,cut it with a string and it is ready to served together with satay.
**Chicken Satay recipe adapted from~ Kenneth Goh (Guai Shushu)
**Nasi Impit adapted from~Nyonya Cooking
(A) 500g de-bone whole leg chicken, dice into small pieces
(B) 5 shallots
6 cloves of garlic
3 sticks of lemongrass
4 pieces of turmeric (I subsitute with 1 1/2 tablespoon turmeric powder)
3cm of galangal
1/2 tablespoon cumin powder
1/2 tablespoon coriander powder
6 tablespoon sugar (I reduce to 4 tablespoon)
4 tablespoon of cooking oil
1 tablespoon of black soya sauce
salt to taste
(C) 20 bamboo sticks, washed and dry up
Method::
1.Blend until fine all the ingredients (B). Marinate it with chicken meat, combine well and chilled in the fridge over night for better taste.
2.On the next day, take out the marinated chicken from fridge. If you wish the chicken meat more yellowish, you may add in some more turmeric powder and if you wish to have more darker, you may add black soya sauce.Thread the chicken meat on the bamboo sticks and lay it on the baking tray which is covered with aluminium foil.
3.Preheat oven，grill the satay for 10 minutes under 170 degree Celsius. After 10 minutes, take out and turn over the satay and send it back to oven for another 10 minutes. After 10 minutes, switch the temperature to 190 degree Celsius and keep monitor until it turn to golden color.
*Temperature and time for grill satay is for reference only*
Ingredients of Peanut Sauce:
250g peanuts (toasted, removed skin and crushed)
50ml coconut milk
1 tablespoon tamarind (diluted with some water, extracted the juice)
2 sticks of lemongrass
3 onion
5 cloves of garlic
4 dried chillies
1 piece of palm sugar (gula melaka)
5 tablespoon of cooking oil
Method:
1.Blend all the ingredients until fine.
2.Preheat a pot with cooking oil, saute the blended ingredients until fragrant and you can see oil separate.
3.Add in tamarind juice, coconut milk, palm sugar and salt to taste.
4.Bring it simmer. Add in grounded peanut, bring it simmer for 10 minutes,off the heat.
5.You may add in hot water if the sauce is too thicken.
Ingredients of Compressed Rice (Nasi Impit):
1 cup of white rice
2 slices pandan leaves (tight knot)
pinch of salt
2 cups of water
Method:
1.Wash the rice and put in the rice cooker. Add in water, pandan leaves & salt.
2.On the cooking mode and wait until it cooked.
3.when it is still in hot, ladle out into a big bowl, use a big spoon to mash the rice until fine.
4.Transfer it into a rectangle container, press it hard and wrap it with wrapping plastic. Chilled in the fridge for few hours.
5.Bring the nasi impit out from the fridge,cut it with a string and it is ready to served together with satay.
**Chicken Satay recipe adapted from~ Kenneth Goh (Guai Shushu)
**Nasi Impit adapted from~Nyonya Cooking
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