Satay Rice Sliders Recipe: Homemade Grilled Satay With Pandan Sticky Rice Burger By Chef Ming Tan

Marcel Proust’s memories of soaking madeleine into hot tea, resulting in a wave of nostalgia that took him back to his childhood, will always be remembered for linking memory and taste together. That’s why Chef Ming came up with a Pan-grilled Satay and Sticky Rice Sliders method that Fauzi can put together with his family in the comfort of their own kitchen. Then, chill the marinated chicken in the refrigerator for around four hours, to allow the meat to soak up all of the marinade’s rich and aromatic goodness.

To prepare the rice patties, cook glutinous rice in a rice cooker. Once the rice is cooked, remove them from the rice cooker and shape them into rice patties.

This is also a great time for the entire family to chip in and help contribute to the meal. Lightly oil a non-stick pan with vegetable oil on low heat and gently sear the rice patties.

Heat the vegetable oil on a cold non-stick pan on low heat, and place the chicken skin side down. You’ll need to be patient, as this process will take around 15 minutes or so.

Once the skin is crispy and golden brown, flip it onto the other side and cook on medium heat to cook it all the way through. To assemble the satay rice slider, slice the chicken thigh into four pieces and sandwich them between the rice patties. If you’re bringing them to a picnic, it’s recommended to separate the rice patties and chicken to prevent them from getting soggy.

On top of that, they will also get $100 worth of FairPrice Gift Vouchers ! To prepare the rice patties, soak glutinous rice in water for four hours.

Lay the cooked glutinous rice onto a tray of waxed baking paper to cool for 10 minutes. Add the vegetable oil to a non-stick pan on low heat.

To cook the chicken thighs, oil a cold non-stick pan and place the chicken skin side down on low heat. Once the skin is golden brown, flip it over and cook on medium heat for another five minutes.

To prepare the grilled pineapple salad, grill the pineapple slices in a non-stick pan over low heat until slightly charred. To prepare the pineapple salad dressing, cook the chicken marinade on low heat in a non-stick pan to reduce it. Add in the crunchy peanut butter and tamarind pulp, and cook for another 10 minutes.