Chicken Satay Burger


Just a few days back, I posted a Thai Chicken Satay Grilled Pizza. After which, I told myself that I need to create a burger that surrounds my own local satay, Singapore's style. There has always been a debate going on in which country invented satay. Some say it is the Thai and some say it is the Indonesian or Malaysian. After digging down the rabbit hole, I finally found out that actually Satay came from the Chinese settlers who migrated to Indonesia back in the early days.

Back then, they were skewering 3 types of marinated meat into singular sticks (chicken, beef and mutton). They will grill the meat over some charcoal and sold them in the streets. 3 pieces in Hokkien pronounces as "sae teh". As days gone by it has becomes satay. So, what does that differs from Thai satay, you may ask. Thai satay sauce uses coconut and peanuts as base whereas the satay sauce in Malaysia, Singapore and Indonesia region uses purely peanuts as base.

I uses 3 secret ingredients for my peanut sauce (well, it isn't any secret as I am sharing this recipe with you lovely people). Pic's Crunchy Peanut Butter, kaffir lime leaves and lemongrass. The peanut butter not only adds an extra layer of crunchy nuttiness, it also adds creaminess to the sauce. The addition of laffir lime leaves and lemongrass enhances the aroma and flavors up a few notches. To balance the burger, I also added some pickled shredded carrots, cucumber and sliced shallots. It really cuts thru the richness very well with it's acidity. In closing, this is one of the few burgers creations which I am really fond of and I really hope you give this recipe a try.

Ingredients:

(Make 4 burgers)

  • Chicken Patties:

  • Fresh Turmeric, 1/4 Inch

  • Toasted Coriander Seeds, 1 TBSP

  • Toasted Cumin Seeds, 1/2 TSP

  • Granulated Sugar, 6 TBSP

  • Shallots, 15

  • Galangal Blue Ginger, 1/4 Inch

  • Garlic, 5 Cloves

  • Sea Salt, 1 TSP

  • Lemongrass White Parts Only, 2 Stalks

  • Kecap Manis, 1 TBSP

  • Peanut Oil, 4 TBSP

  • Skinless Boneless Chicken Thigh, 500g

  • Peanut Sauce:

  • Red Onion, 1

  • Garlic, 6 Cloves

  • Galangal, 20g

  • Lemongrass White Parts Only, 2 Stalks

  • Toasted Fennel Seeds, 1 TBSP

  • Toasted Cumin Seeds, 1 TBSP

  • Candlenuts / Macadamia Nuts, 3

  • Belachan Fermented Shrimp Paste, 10g

  • Dried Red Chilies Soaked In Water Deseeded, 2

  • Fresh Red Chili Deseeded, 1 Adjust To Preference

  • Peanut Oil, 2 TBSP

  • Tamarind Juice, 4 TBSP

  • Water, 500ml

  • Kaffir Lime Leave, 3

  • Pic's Crunchy Peanut Butter, 1/4 Cup

  • Palm Sugar, 50g Adjust To Preference

  • Kecap Manis, 3 TBSP

  • Roasted Crushed Peanuts, 125g

  • Sea Salt, Pinch

  • Burgers:

  • Apple Cider Vinegar, 1/4 Cup

  • Granulated Sugar, 1/8 Cup

  • Sea Salt, Pinch

  • Shredded Carrot, A Handful

  • Shredded Cucumber, A Handful

  • Shallots Thinly Sliced, 3

  • Steamed Bao, 4

  • Fresh Coriander Coarsely Chopped, A Handful

Equipment:

  • Oven

  • Sauce Pot

  • Blender / Food Processor

Directions:

  1. Please visit my “How To Make Mantou / Bao / Turnover Bao” page for the fried mantou recipe.

  2. Prepare the chicken patties.

  3. Add turmeric, coriander, cumin, sugar, shallots, galangal, garlic, salt, lemongrass, kecap manis and peanut oil into a food processor and blender.

  4. Blitz it up until smooth paste form.

  5. Transfer into a shallow bowl.

  6. Divide and cut the chicken into 4 equal sizes.

  7. Add the chicken into the bowl.

  8. Mix until the chicken is well coated with the spice paste.

  9. Cover with cling film.

  10. Marinade in the fridge overnight.

  11. Preheat oven to 200 degrees celsius or 400 degrees fahrenheit.

  12. Transfer the chicken onto a baking tray lined with parchment paper.

  13. *Do not discard the marinade.*

  14. Wack into the oven and bake for about 30 mins or until the chicken is cooked thru' with a bit of charred at the edges.

  15. Flip and brush the chicken with the marinade at 10 mins intervals.

  16. Remove from oven and set aside.

  17. Prepare the peanut sauce.

  18. Add onion, garlic, galangal, 1 lemongrass, fennel, cumin, candlenuts, belachan, dried red chilies and red chili into a food processor and blender.

  19. Blitz it up until smooth paste form.

  20. In a sauce pot over medium heat, add oil.

  21. As soon as the oil is heated up, add in the spice paste.

  22. *Do not wash the blender or food processor yet.*

  23. Add in tamarind juice.

  24. Stir to combine well and cook the mixture until aromatic and slighly darkened in color.

  25. Add water in the blender or food processor.

  26. Blitz it up until all the nooks and crannies are being washed up by the water.

  27. Add the water into the sauce pot.

  28. Bruise the remaining 1 lemongrass and add into the mixture.

  29. Add in kaffir lime leaves and peanut butter.

  30. Stir to combine well or until the peanut butter has fully incorporated.

  31. Add in palm sugar and kecap manis.

  32. Stir to combine well or until the sugar has filled dissolved.

  33. Add in kecap manis and peanuts.

  34. Stir to combine well.

  35. Taste and adjust for seasoning with salt.

  36. Allow the sauce to simmer for about 5 to 8 mins over low heat.

  37. Stir occasionally to prevent burning.

  38. Remove from heat and set aside.

  39. Assemble the burger.

  40. In a sauce pot over medium-low heat, add vinegar, sugar and salt.

  41. Stir to combine well and until the sugar has dissolved.

  42. Remove from heat and set aside to cool down completely.

  43. Transfer into a bowl.

  44. Add in carrot, cucumber and shallots.

  45. Stir to combine well.

  46. Set aside in the fridge until ready to use.

  47. Slice mantou into halves lengthwise.

  48. Spread the peanut sauce onto the bottom and top buns.

  49. Place the chicken patties onto the bottom buns.

  50. Place some of the pickled carrots, cucumber and shallots over the top.

  51. Follow by some coriander.

  52. Spoon some more of that peanut sauce over the top.

  53. Cover with the top buns.

  54. Serve immediately.

#satay #burger #chicken #anythinginbetween

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