Tamarind Chicken Satay Rice Salad | Sadia Singapore

Tamarind Chicken Satay Rice Salad

cooking-time30 mins cooking-servings5-6 SERVINGS


Ingredients for Tamarind dressing (Part A and B)


  • 1 large red onion, peeled and chopped
  • 2 cloves garlic (peeled)


  • 1 teaspoon coriander powder
  • 4 tablespoons cooking oil
  • 45g assam, mixed with 100g water
  • 20g kicap manis (Indonesian sweet soy sauce)
  • 30g fish sauce
  • 30g sugar


  • 1 cup cooked red cargo rice
  • 1 cup cooked mixed frozen vegetables
  • 1 packet lemony chicken breast
  • 1 green capsicum
  • 1 cucumber (skin peeled and cut into small pieces)
  • 1 small onion
  • Bamboo skewers (soaked in water for 2 hours to avoid burning)


  1. Blend ingredients in A into a fine paste.
  2. Add cooking oil to the pan, add A into pan and saute for 2 minutes.
  3. Add B and cook until reduced by half.
  4. Cut the capsicum, onion, chicken into cubes.
  5. Skewer the chicken, onion and capsicum onto the bamboo sticks and grill them in toaster oven for 10 minutes.
  6. Mix the cooked mixed vegetables with the cooked red rice, arrange the skewers on the rice, drizzle with the tamarind dressing.
Shen Tan
• Celebrity Chef • Specialises in Singaporean flavours • Founder of Ownself Make Chef • Developed and managed successful food concepts such as PizzaX, Madam Tan's Nasi Lemak and The Wok & Barrel • Known for "revolutionising" local favourites such as Nasi Lemak, Bak Chor Mee, Pulut Hitam Steam Cake desserts

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