Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mr benn’s bookshop. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mr Benn’s Bookshop is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Mr Benn’s Bookshop is something which I have loved my entire life.
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To begin with this particular recipe, we must prepare a few ingredients. You can have mr benn’s bookshop using 29 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Mr Benn’s Bookshop:
- Make ready 500 g organic chicken
- Take 3 shallots peeled and roughly chopped
- Take 3 cm (1 1/2 inch) piece of galangal or root ginger
- Make ready 2 lemongrass stalks, outer leaves removed and white part chopped
- Take 1 cm (1/2 inch) piece of turmeric, peeled and roughly chopped
- Prepare 2 garlic cloves peeled
- Get 1 tbsp ground coriander
- Make ready 1 tsp cumin
- Get 1 tsp palm sugar
- Take 1 tsp fish sauce
- Prepare pinch ground black pepper
- Make ready 1 small chilli, deseeded
- Get 1 tsp ground sea salt
- Get 4 tbsps peanut oil
- Make ready Peanut sauce
- Prepare 1 cup dry roasted peanuts
- Take 1 tbsp tamarind pulp
- Take 1 cup water
- Get 1/4 cup light oil
- Get 1/2 tsp salt to taste
- Prepare 2 tbsps palm sugar cut into pieces
- Get 1 tsp coriander powder
- Make ready 1 tbsp sweet soya sauce
- Take Spice paste
- Take 4 dried red chillies
- Get 3 cloves garlic, peeled
- Get 3 shallots, peeled and chopped
- Take 1 stalk lemongrass, white part only
- Make ready 1 cm (1/2 inch) galangal, peeled
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Instructions to make Mr Benn’s Bookshop:
- Slice the chicken into thin slices.
- Grind together the shallots, galangal, lemongrass, turmeric and garlic, coriander and cumin in a pestle and mortar until a rough paste. Add the fish sauce, sugar and chilli and season with a few grinds of salt and pepper.
- Add to the paste and the peanut oil to the chicken mixing well to combine.
- Cover with cling film and leave to marinate overnight in the fridge.
- Soak 8 bamboo skewers in warm water. Thread the marinated chicken onto the skewers. Heat a griddle pan and brush with oil. Lay the skewers on the pan. Turn frequently until cooked through basting occasionally with a light oil.
- For the peanut sauce, crush the peanuts with a pestle and mortar and set aside.
- In a small bowl add the tamarind pulp to 1/4 cup warm water and set aside for 10 minutes. Sieve and discard the pulp. Soak the chillies in warm water to soften and drain.
- Transfer the spice paste ingredients to a food processor, add 3 tablespoons of water and blend until combined.
- In a saucepan, heat the oil on medium heat, add the spice paste and fry until aromatic.
- Add the ground peanuts, tamarind, water, salt, sugar, coriander and soy sauce stirring to combine.
- Cook the peanut sauce on medium heat stirring continuously for about 10 minutes until the peanut sauce thickens and the oil separates.
- Serve the chicken skewers with the warm satay sauce.
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