Hey hey you! It’s been a long time, but I’m back! We went on our yearly month long vacay. Then I’ve been busy with developing COOKIT‘s menu, and getting the girls ready for their new school year. They are back in school a day ago, so it leaves me with a little more time to blog and share more easy to make recipes with you!
We had such a fun vacation this time round. Stayed at a water park, got to spend time with family, and we had our first camping experience as a family. Slept in a tent through a thunder storm, tent got a little wet inside by the morning. My first actual camping cooking with make-shift propane stove, hiking, fending off critters that tries to steal our food at night, and bond fire with great company. It was an amazing experience. I’m planning to make it a yearly affair!
Since we came back to Singapore, I’m trying to transition back to eating better. Slowly moving back to maintaining our 2:1 diet. That means 2 days whole 30 and 1 day of ‘cheat’ day. We are considering to do a second round of Whole 30. Trying to find a good time to do it since we will be traveling quite a bit. There’s never really a good time I suppose. Just got to do it.
I adapted this recipe from my older Thai Sate Chicken recipe and made it compliant. Served it with lemongrass cauliflower rice. Finely minced the ends of 1 lemongrass and stir-fried it in the oil before I added the cauliflower rice to cook. Also sauteed some baby beans with salt and pepper as a side dish. Let’s take a look at how to make this dish.
To make the satay marinade, place the spices into a food processor.
Add the liquid ingredients like coconut milk, fish sauce, and lime juice. I added carob powder to the marinade as well.
Pour over the strips of chicken thighs, toss to combine, and leave to marinate for at least 4 hours or up to 24 hours.
Soak skewers in water for 15 minutes before using to prevent skewers from burning. Thread the chicken through the skewers and bake or pan-grill. Here’s the full recipe.
- 4 skinless boneless chicken thighs, cut into strips
- 2 lemongrass, ends only cut into 1/2 inch pieces
- 2 cloves garlic, peeled
- 1 inch thumb ginger, peeled and roughly sliced
- 2 shallots, peeled
- 2 tsp turmeric powder
- 1 tbsp carob powder
- Juice of 1 lime
- 2 tbsp fish sauce (Red Boat brand)
- 1/2 cup coconut milk (full fat)
- Place all the ingredients for marinade into food processor.
- Process until you have a spreadable paste.
- Pour paste over chicken, and toss to combine.
- Marinate in chiller for 4 to 24 hours.
- Soak bamboo skewers in water for 30 minutes before using to prevent it from burning.
- Thread marinated chicken onto the skewers.
- Bake in 200C preheated oven for 6 minutes then broil for 1-2 minutes to get some colour. Do remember to spray the pan with some oil before placing the satay on it.
- Or you can grill the satay on a lightly greased grill pan on medium high heat for 3 minutes on each side.
- Not eating paleo/whole30? You can substitute carob powder with 1 tsp grated palm sugar