Satay

We love satay and this is the first time I did not have to 'sweat' over the sauce. I have tried various recipes but they just don't measure up, but this is good . Satay will now make a more regular appearance on our table.


Ingredients:
1 pc chicken breast without skin
2 pcs beef sirloin
24 satay sticks(soaked in water overnight)


Marinating sauce:
2 tsp cumin powder
2 tsp coriander powder
1 tsp tumeric powder
1 stalk lemon grass (chopped finely)
1 tbsp olive oil
2 tbsp sweet Fruit chutney
3 tbsp sugar

Method:
1. Mixed marinating sauce together.
2. Slice meat and marinate in the sauce for at least 4 hours (overnight is better).
3. Stick marinated meat on skewers.
4. Barbecue till meat is cooked.

Peanut Sauce ingredients:
150g ground nuts
1 tbsp sugar
1 tsp salt
70ml cooking oil
100ml coconut milk

Rempah ingredients:
8 dried chillies(soak in water)
5 shallots
4 cloves of garlic
1 stalk lemon grass
1 inch of fresh tumeric (or substitute with tumeric powder)
3 tbsp coriander powder
1-1/2 tsp cumin seeds
1 tsp belachan

Method:
1. Dry fry groundnuts until brown.
2. Cool, skin and pound coarsely. Set aside.
3. All the other ingredients and blend together into a smooth paste. Set aside.
4. Heat up wok with cooking oil and add rempah and 50ml coconut milk and fry till fragrant.
5. Add remaining milk, sugar and salt to mix (LOW HEAT)
6. Add groundnuts to mix well.
7. Turn off heat.

Note :For added flavour and sweetness, use ripe pineapple or a can of pineapple and roughly blend it. Add to Satay sauce.

Tip : The satay will taste much better if marinated overnight. I buy whole spices and grind them fresh - the spices smells much more fragrant. Ground spices does not keep well.

See my ramblings for comment.

Recipe :gina @kitchencaper (adapted)