guest post from adeline from ABSOLUTE - The Accidental Mom Blogger

Today my friend Adeline from ABSOLUTE - The Accidental Mom Blogger is guest posting on my blog.

I got to know Adeline when I became a member of the Singapore Mom Bloggers and we've clicked since Day 1. Not only is Adeline a terrific jewelry maker, she is also a fantastic home cook! Today she is sharing her recipe for Thai satay. *SLURP* :)

I've always been an experimental home cook, trying to replicate flavours that my family enjoy when we like a dish while dining out. One thing for sure, I would usually attempt to cook it at home if I feel it is simple enough for me to achieve. So here I am, sharing with you an easy Thai satay recipe that would have almost everyone (that is if they can appreciate the lemongrass flavour) wanting for more. This dish makes for a great party food!

Satay had been on my mind of late and so I decided to try making them at home and chanced upon this recipe from Thaifood.about.com.  The ingredients were very easy to get - especially since you can get them from NTUC, which sells most of the spices in a pre-packed bag meant for tom yum soup.

Thai Style Chicken Satay (adapted from Thaifood.about.com)
 Prep time : 10 mins  Cooking time : 15 mins  Yields : 14 sticks

Ingredients :
- Chicken breast meat (approx.250gm) 
- 1/2 stalk lemon grass (shown in pic is 1 stalk)
- 2 kaffir lime leaves
- 1 thumb-sized young ginger
- 2 pcs small onions
- 2 pcs garlic
- 2 to 3 sprigs of fresh coriander
- 1/2 tsp ground tumeric (store bought)
- 3 tbsp thai fish sauce (adjust to your preference)
- 1 tbsp honey (adjust to your preference)
- oil for grilling

*You can add 1-2 fresh chillies if you prefer a spicy version*

Preparation :

- Soak the satay sticks in water before preparing the meat, so that it doesn't get burnt in the course of grilling.

- slice chicken into thin strips (for quick cooking) and set aside in a bowl.

- grind lemon grass, young ginger, onions, garlic, kaffir leaves and coriander together. It can either be completely minced or as I have preferred to keep mine roughly grounded so that I can bite into bits of flavour of the lemongrass and kaffir leaves.

- add the above grounded marinade, together with tumeric, honey and fish sauce into the chicken and mix well.

- Let it sit in the fridge for at least an hour, or more if you are preparing way beforehand.

- When you are ready to cook, skewer the chicken meat with the satay stick. I've used about 4 slices on a stick.
- Heat up your grill pan with a tbsp of oil. Use medium fire.

- Place the satay sticks onto the pan and grill on each side till the meat turns opaque. Approximately 10 minutes to cook.

I've used Thai sweet chilli sauce as a dip for the satay. The blend of spices were perfect to our liking and were absolutely addictive! Needless to say, we all didn't get enough of it. I'll definitely be making more the next round.

** Adeline is a SAHM and a home based jewelry crafter for her blogshop - Adeline's Loft. She also blogs her recipes and other lifestyle pursuits at ABSOLUTE - The Accidental Mom Blogger. **

A CELEBRATORY GIVEAWAY!
To celebrate winning The Best Cooking Blog at in this year's Singapore Blog Awards, I am giving away a set of Philips Jaime Oliver Stick Blender. Set includes hand blender, chopper and whisk.

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To take part in the giveaway, simply click on the icon below!