Satay and Peanut Sauce Recipe

Ingredients :

600g

Seasoning

1 teaspoon

1/2 teaspoon

1 cm

1 stalk

2 cloves

1 cm

2 teaspoons

1 teaspoon

2 tablespoons

Peanut sauce

300g

2 tablespoons

2 cm

1 stalk

1 cm

2 cloves

1 cm

3 tablespoons

2 teaspoons

1 cup

1/2 cup

3 tablespoons

Serving

Chicken, boned or beef steak

Sharpened bamboo sticks or skewers

Fennel powder

Cumin powder

Coriander powder

Turmeric powder

Cinnamon powder

Galangal

Lemon grass

Garlic

Ginger

Shallots

Sugar

Salt

Cooking oil mixed with coconut milk

Roasted peanut, coarsely grind

Roasted sesame seeds, slightly crushed

Dried chilies, fried in a little oil

Ginger

Lemon grass

Galangal

Shallots

Garlic

Candlenuts

Shrimp paste (belacan)

Sugar

Salt

Coconut milk (optional)

Tamarind juice

Cooking oil

Onion, cut into thick slices

Cucumber, sliced

Method :

Cut the meat into cubes of about 1/2 cm thick.
Dry the meat.
Marinate it with all the above ingredients and leave for 3 hours.
Skew about 6 pieces of meat onto a stick.
Start a charcoal fire until red hot.
Place the meat skewers and grill over the glowing charcoal.

After turning, sprinkle some oil-coconut milk mixture with a stalk of crushed lemon grass.
Grill until meat is cooked, fragrant and tender.

For Peanut sauce

Blend or grind the dried chilies, ginger, lemon grass, galangal, shallots, garlic, candlenuts, shrimp paste, sugar and salt into a fine paste.
Heat oil in a wok.
Fry the paste until fragrant.
Add coconut milk and tamarind juice.
Add 1/2 cup of water.
Simmer for 20-30 minutes or until the gravy is thick.
Add sugar, salt, peanut and sesame seeds.
Remove from heat.

To serve

Put some peanut sauce in a sauce bowl.
Arrange the hot satays on a plate.
Place some cucumber and onions.
Satay is best eaten while hot.