With Singapore’s 49th National Day just around the corner on 9 August 2014, I decided to catch up with Capella Singapore’s Junior Executive Sous Chef, Aaron Goh, to talk about local food. As proud Singaporeans, we love our food. Visitors to our country often comment that Singaporeans are seen eating all day long – it is true! We have 24-hour coffee shops and hawker stalls such as Old Airport Road Hawker Centre, Newtown Hawker Centre, Chomp Chomp Hawker Centre and more all around the country just to satiate our huge appetites!
Chef Aaron shared, during our conversation that he was working on a very Singaporean-inspired dish Tiger Beer Chicken Satay. Yes, you heard right! Chicken satay marinated in Singapore’s national beer, Tiger Beer.
It sounded too delicious, so I persuaded him to share the recipe with you in celebration of National Day! And if you happen to be in Singapore for the holiday, make plans to join Aaron at the hotel and try it yourself.
Tiger Beer Chicken Satay Recipe
4 chicken legs and thighs (preferred) or 4 chicken breasts (boneless and skinless)
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 Bottle Tiger Beer
1tsp coriander powder
2 stalks lemongrass, white parts only
6 shallots (peeled)
2 cloves garlic (peeled)
4 tbsp cooking oil
1tsp chili powder
2 tsp turmeric powder (kunyit)
4 tsp of kecap manis (Indonesian sweet soy sauce)
1tsp oyster sauce
1 cucumber (skin peeled and cut into small pieces)
1 small onion (quartered)
- Cut the chicken meat into small cubes and marinate in Tiger beer overnight.
- Grind the Spice Paste in a food processor.
- Add in a little water if needed.
- Marinate the chicken pieces with the spice paste for 10-12 hours.
- Thread the meat onto the bamboo skewers and grill for 2-3 minutes on each side.
- Serve hot with the fresh cucumber pieces and onions.