Satay-factory

500 grams Chicken Breast

200 gram Ground Roasted Peanuts (cholesterol free)
75 grams Walnuts
75 grams Almonds
3 cloves Garlic
1 large Shallot
3 centimeters Blue Ginger (Galangal)
3 pieces Chili Padi (optional)
6 pieces Dried Chili
1 Lime (pressed for juice)
1 Lime Leave
1 tablespoon Honey
1 teaspoon Fish Sauce
60 grams Palm Sugar (Gula Malacca)
2 tablespoon Virgin Coconut Oil
A pinch of salt
1 cup water (to be added upon preferred choice of thickness)

1 Avocado
1 Lime (pressed for juice)
1 teaspoon Honey
5 grams Palm Sugar (Gula Malacca)
2 tablespoon Plain Yoghurt
A pinch of Salt and Black Pepper

½ cup White Rice
½ cup Brown Rice
3-4 pieces Pandan Leaves
1 piece Bay Leave
1 stalk Lemongrass
2 cups Water (added according to preference)

1 large Cucumber, cut diced
1 large Tomato, cut diced
1 large Shallot, cut diced
1 piece Green Apple, cut diced
Coriander Leaves, wash
Banana Leaves, wash and cut preferred shape
Small pieces of pineapple and mango

1. Blend all the marinade ingredients into a paste.
2. Cut the chicken breast into cubes sized.
3. Cover whole chicken breast with the marinade paste thoroughly in a bowl or keep them inside the Zip-lock bag for 30minutes to 1 hour (you can keep it overnight as well to get maximum results)
4. Set aside for cooking later.

1. Grind peanuts, walnuts and almonds coarsely.
2. Toast the nuts in a pan without oil.
3. Grind and blend all other ingredients for this yummy nutty sauce.

1. Blend the cut avocado, lime juice and yoghurt into a smooth paste.
2. Add a pinch of salt and black pepper to enhance the taste.
3. Add the honey and palm sugar to give flavoring and fragrance.

1. Wash the white and brown rice in a bowl.
2. Add a pinch of salt and black pepper.
3. Make a knot of pandan leaves
4. Add in water, bay leaves and lemongrass into the rice-cooker.
5. Cook the rice.

1. After marinade, thread the chicken breast into the wooden skewers one piece at a time. Make an 'S' movement when you insert the chicken into the wooden skewers.
2. Heat up the grill plate and barbecued the chicken satay until it turned golden brown and looks yummy!!!

1. Heat up the coconut oil in a pan and pour in the paste.
2. Stir thoroughly until it gives out a fragrance smell.
3. Add in all the grounded toasted nuts.
4. Pour in the water and keep stirring until it boils and thickened.
5. Sauce can be put aside.

1. Stir the rice with wooden spoon or spatula.
2. Compressed the rice using mash potato utensil or fork or spoon to the shape you intended.
3. Transfer it into a baking tray that has covered with plastic, there, we compressed it more and mold it
4. Set it cool for 2-3 hours or keep it in refrigerator
5. Cut into your preferred shape and size.

1. Serve the Chicken Breast Satay on banana leaf in a plate along with Yummy Nutty Sauce and Avocado Dip, Nasi Impit and the garnished ingredients.
2. And you have just cooked the "Signature Singapore Dish" with quality ingredients for a healthier lifestyle!
3. Finally, eat moderately! Enjoy!