Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, mr benn’s bookshop. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Mr Benn’s Bookshop is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Mr Benn’s Bookshop is something which I have loved my entire life. They’re fine and they look fantastic.
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To get started with this recipe, we must prepare a few ingredients. You can have mr benn’s bookshop using 29 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Mr Benn’s Bookshop:
- Get 500 g organic chicken
- Prepare 3 shallots peeled and roughly chopped
- Make ready 3 cm (1 1/2 inch) piece of galangal or root ginger
- Prepare 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
- Take 1 tsp cumin
- Make ready 1 tsp palm sugar
- Take 1 tsp fish sauce
- Get pinch ground black pepper
- Get 1 small chilli, deseeded
- Take 1 tsp ground sea salt
- Prepare 4 tbsps peanut oil
- Get Peanut sauce
- Get 1 cup dry roasted peanuts
- Take 1 tbsp tamarind pulp
- Take 1 cup water
- Prepare 1/4 cup light oil
- Make ready 1/2 tsp salt to taste
- Get 2 tbsps palm sugar cut into pieces
- Make ready 1 tsp coriander powder
- Prepare 1 tbsp sweet soya sauce
- Make ready Spice paste
- Take 4 dried red chillies
- Take 3 cloves garlic, peeled
- Make ready 3 shallots, peeled and chopped
- Get 1 stalk lemongrass, white part only
- Get 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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