Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mr benn’s bookshop. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Mr Benn’s Bookshop is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Mr Benn’s Bookshop is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook mr benn’s bookshop using 29 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Mr Benn’s Bookshop:
- Get organic chicken
- Prepare shallots peeled and roughly chopped
- Make ready piece of galangal or root ginger
- Make ready lemongrass stalks, outer leaves removed and white part chopped
- Get piece of turmeric, peeled and roughly chopped
- Prepare garlic cloves peeled
- Prepare ground coriander
- Prepare cumin
- Take palm sugar
- Prepare fish sauce
- Prepare ground black pepper
- Get small chilli, deseeded
- Prepare ground sea salt
- Make ready peanut oil
- Take Peanut sauce
- Get dry roasted peanuts
- Prepare tamarind pulp
- Make ready water
- Make ready light oil
- Get salt to taste
- Prepare palm sugar cut into pieces
- Get coriander powder
- Take sweet soya sauce
- Take Spice paste
- Take dried red chillies
- Take garlic, peeled
- Get shallots, peeled and chopped
- Prepare lemongrass, white part only
- Take 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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