Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mr benn’s bookshop. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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To get started with this particular recipe, we must first prepare a few ingredients. You can cook mr benn’s bookshop using 29 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Mr Benn’s Bookshop:
- Prepare 500 g organic chicken
- Get 3 shallots peeled and roughly chopped
- Prepare 3 cm (1 1/2 inch) piece of galangal or root ginger
- Get 2 lemongrass stalks, outer leaves removed and white part chopped
- Take 1 cm (1/2 inch) piece of turmeric, peeled and roughly chopped
- Get 2 garlic cloves peeled
- Prepare 1 tbsp ground coriander
- Make ready 1 tsp cumin
- Prepare 1 tsp palm sugar
- Prepare 1 tsp fish sauce
- Prepare pinch ground black pepper
- Make ready 1 small chilli, deseeded
- Prepare 1 tsp ground sea salt
- Prepare 4 tbsps peanut oil
- Take Peanut sauce
- Prepare 1 cup dry roasted peanuts
- Take 1 tbsp tamarind pulp
- Make ready 1 cup water
- Get 1/4 cup light oil
- Prepare 1/2 tsp salt to taste
- Make ready 2 tbsps palm sugar cut into pieces
- Get 1 tsp coriander powder
- Make ready 1 tbsp sweet soya sauce
- Take Spice paste
- Get 4 dried red chillies
- Prepare 3 cloves garlic, peeled
- Prepare 3 shallots, peeled and chopped
- Prepare 1 stalk lemongrass, white part only
- Prepare 1 cm (1/2 inch) galangal, peeled
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Steps 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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