Satti de Zamboanga

SAMBAL: Soup

Ingredients
-Chilli Flakes ¼ cup (more if hotter)
-Ginger Powder 1 ½ tbsp
-Turmeric Powder 1 ½ tbsp
-Onion 1 medium size
-Oregano Leaves 1 ½ tbsp
-Oil 2 tbsp
-Shrimp paste (Bagon) ¼ -½ tsp
-Tomatoes 2 pcs (diced)
-Flour ¼ cup (or less)
-Corn Starch ½ cup (or less)
-Sugar 1 ½ - 2 cups
-Salt 1 tbsp
-Achuete Powder 15g
-Chicken Stock 3 liters
-Curry Powder ½ tsp

Step 1:
Boil 3 liters of chicken stock. Add curry powder when boiling, stir.

Step 2:
Blend the chilli flakes, ginger, turmeric, onion & oregano (add small amount of water just enough to start the blend).

Step 3:
Mix flour, corn starch, sugar, salt & annato powder. Add 1 cup (or more) of water, stir until free of lumps.


Step 4:
Sauté shrimp paste and tomatoes with oil, then add the mixed ingredients in step 2. Sauté until partly dried.

Step 5:
Pour the sauté into the boiling water, stir. Add the mix from step 3. Add water to reach desired thickness.

Keep in medium flame for 20 - 30 minutes (or more) with frequent stirring to avoid "stickings" on the pot. Add water to lessen the thickness of the soup (if preferred).
Serve hot with satti & rice.

SATTI
2 chicken breasts, cut into small pcs or Sirloin Beef (sliced into cubes).

Marinade in:
5 cloves garlic, minced
2 tbsp. sugar
4 tbsp. soy sauce
2 shallots, minced
Juice of ½ lime
3 tbsp. oil

1. Marinade a few hours or overnight in fridge.
2. Skewer meat
3. BBQ for 3 minutes on each side (or until cooked), basting with marinade occasionally.