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Chicken Satay with Shrimp Paste Fried Rice

Chicken Satay with Shrimp Paste Fried Rice

INGREDIENTS
CHICKEN SATAY
  • 50g Pantai Satay Sauce
  • 700g Chicken Thigh Fillet, Cut into strips
  • 3g Cilantro, Chopped including roots
  • 1g Ground cumin
  • 20g Pantai Oyster Sauce
  • 150g Coconut Milk
  • 1g White Pepper
  • 20g Pantai Fish Sauce
  • 10g Sugar
  • BBQ Sticks/Yakitori Sticks

KHAO KLUK KAPI/SHRIMP PASTE FRIED RICE

  • 30g Pantai Shrimp Paste
  • 500g Cooked Rice
  • 10g Brown Sugar
  • 10g Garlic, Chopped
  • 100ml Water
  • 10g Bird's Eye Chili, Chopped
  • 20g Red Onion, Chopped
  • 40g Sweet Pork
  • 20g Scrambled Egg/Omelette, Sliced
  • 20g Green Mango, Shredded
  • 20g Sitaw, Chopped
  • 20g Dried Shrimp, Hebi
  • Cucumber, Sliced
  • Tomato, Sliced
PROCEDURES
CHICKEN SATAY
  1. In a bowl, combine cilantro, ground cumin, oyster sauce, coconut milk, white pepper, fish sauce, and sugar. Mix all together until well combined.
  2. Add chicken, marinate for 4hrs. Pierce the marinated chicken using wooden skewers.
  3. Using a griddle pan, grill meats on both sides over medium heat until slightly charred or fully cooked.
  4. Transfer the finish product on a plate together w/ satay sauce and serve.

KHAO KLUK KAPI/SHRIMP PASTE FRIED RICE

  1. Heat oil in a pan and saute garlic and shrimp paste until fragrant.
  2. Add water and sugar, simmer.
  3. Put the cooked rice and saute until the sauce coats rice.
  4. Transfer the rice in a plate and place the remaining ingredient on the side of the rice. Garnish w/ cucumber and tomato
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