• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Charmaine Solomon Singapore-Style Satay Chicken

2019 Pfeiffer TempranilloServes 4-6
Recipe sourced from Best Loved Recipes from Charmaine Solomon

Quick Peanut Sauce

4 chillies
1 brown onion, roughly chopped
2 cloves garlic
2 strips lemon rind
¼ cup peanut oil
¼ cup crunchy peanut butter
1 cup coconut milk
1 teaspoon salt
1 tablespoon sugar
lemon juice to taste



Blend chillies, onion, garlic and lemon rind together in a blender/food processor.  Heat the peanut oil and fry the blended ingredients until cooked.  Remove from heat and stir in the peanut butter.  Add the coconut milk, salt, sugar and lemon juice to taste.


Satay Chicken

500 grams chicken breast
1 stem lemongrass or strip of lemon rind
2 small brown onions, roughly chopped
1 tablespoon soy sauce
2 tablespoons peanut oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon sugar
2 tablespoons roasted peanuts



Cut the meat into small (approx. 3cm) cubes.  Put the lemongrass (or lemon rind), onions, soy sauce and oil into blender/food processor and process until smooth.  Add the remaining Satay Chicken ingredients and blend for a few seconds longer. Pour marinade over meat, mix well and leave for at least an hour.

Thread meat onto skewers, enough to reach approximately 1/3 of the way up the skewer. BBQ or grill, turning occasionally, until cooked through.
Serve with peanut sauce, rice, sliced white onions and sliced cucumber.

Serve with a glass of Pfeiffer Tempranillo.

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