Name: Satay Singapura recipe by Sumathi Anand at BetterButter
Prep time: 480 min
Cook time: 15 min
Total time: 495 min
Yield: 5
Ingredients: 1 large red onion, chopped 2 large garlic cloves, chopped 3 stalks lemongrass, chopped 1/2 cup soy sauce 1 tablespoon peanut oil 1 tablespoon ground turmeric 1 1/2 teaspoons brown sugar 1 teaspoon ground cumin 1 teaspoon ground ginger salt and pepper to taste 450 gm skinless, boneless chicken breast halves- pounded thin 12 wooden or bamboo skewers

Ingredients Serving: 5

1 large red onion, chopped 2 large garlic cloves, chopped 3 stalks lemongrass, chopped 1/2 cup soy sauce 1 tablespoon peanut oil 1 tablespoon ground turmeric 1 1/2 teaspoons brown sugar 1 teaspoon ground cumin 1 teaspoon ground ginger salt and pepper to taste 450 gm skinless, boneless chicken breast halves- pounded thin 12 wooden or bamboo skewers

Instructions

In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, & pepper. Reserve about 2 tps of marinade in a small bowl, & refrigerate until cooking time
Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight. About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and bastin

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