South China Morning Post 1963 - Authentic Chicken Satay Skewers

I discovered this yellowing paper cutting in my Mum's recipe scrapbook recently - this recipe is the one we always used to use when I was younger. The recipe was posted in the South China Morning Post in 1963 - by a chef from The Repulse Bay Hotel - that lovely old Colonial hotel is sadly no longer there......they used to have this great satay on the menu, as well as the MOST amazing Club Sandwiches! Absolutely authentic and I have decided to share it with you all!! If some of the language is a bit archaic - it is because I have decided to post it, as it was written in the paper at the time!

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 4 Servings
  • Prep
    45 mins
  • Cook
    15 mins
  • Serve in
    60 mins

Ingredients

  • 1   chicken piece
  • 1   lemongrass
  • 1   ground coriander
  • 1   saffron
  • 3   sugar
  • 2   peanut oil
  •   salt
  • 6   peanut oil
  • 5   fresh onions
  • 1   roasted peanuts
  • 1 -2   red chili powder
  • 12  tamarind pulp
  • 2 12  water
  • 14  sugar
  •   salt
  •   pepper

Instructions

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