SFF 2011 Recipe: Chicken Satay
Singapore owes her multicultural culinary heritage to the immigrants that populated the island from all parts of the world. Ethnic Indians form the third largest racial group in Singapore, thus Indian food has had a strong influence in shaping Singapore's culinary history with notable local favourites such as Roti Prata, Nasi Briyani and Putu Mayam.
1) Put the coriander seeds in a small skillet and dry-roast over medium-high heat, sliding the skillet back and forth over the burner to prevent burning. Stop when the spice exudes a pleasant aroma, about 1 minute. Remove from the heat and transfer to a bowl to cool. Repeat with cumin seeds. Grind in spice grinder and set aside. 2) Pound the salt and chilies in a mortar with a pestle into a paste. One at a time, add the lemongrass, coriander and cumin seeds, turmeric powder, shallots and almonds. Add each item in sequence only after the previous ingredient is pureed and incorporated into the paste. 3) Transfer to a mixing bowl and add the coconut cream mixture. Mix well and set aside. (Stored in a glass jar with a tight-fitting lid, the marinade will keep overnight in the refrigerator)