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Satay with Peanut Sauce

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Satay with Peanut Sauce

Ingredients :

250g beef, chicken, mutton or pork (thinly sliced)
20 bamboo skewers

Spices
10g dried chillies (soaked till softened)
100g shallots
20g lemon grass
5g ginger (shredded)
5g galangal (shredded)
1/2 teaspoon cumin seeds
1 tablespoon coriander seeds
20g garlic

Seasoning :

2 tablespoon sugar
1/4 turmeric powder
1 teaspoon tamarind pulp (seeds removed)
2 teaspoon salt

Peanut Sauce :

A
30g dried chillies (soaked till softened)
50g garlic
20g lemon grass
20g galangal
1 teaspoon cumin seeds (roasted)
1 tablespoon coriander seeds

B
2 tablespoons tamarind pulp
3 cups water
300g roasted peanuts (coarsely ground)
5 tablespoons sugar
salt to taste

Method :

Grind all spices together. Mix with Seasoning. Add sliced meat and toss well. Leave to marinate for at least 4 hours.
Thread 4-5 pieces of meat on a skewer. Brush with oil. Grill or barbeque for about 3 minutes on each side.
Serve with peanut sauce, cucumber slices, onion and compressed rise cakes.

Making compressed rice cakes : Rinse broken rice and soak overnight in water. Drain the following day. Line a metal tin with banana leaf or cloth then pour in the rice. Place the metal tin in a pot of boiling water and boil for 1 hour. Leave it to cool completely before cutting it into pieces.

Peanut Sauce :

Grind ingredients A together. Heat 5 tablespoons oil in wok till hot. Stir-fry ground Ingredients A till fragrant.
Mix tamarind pulp with water to make tamarind juice. Combine with Ingredients A and remaining Ingredients B and bring to boil. Reduce heat and simmer till sauce is thickened and oil floats to the surface.

Hawker Food
Loh Bak, Nasi Lemak, Otak-Otak, Satay Bee Hoon, Curry Laksa, Fish Head Curry, Gado-Gado, Chendol, Tauhu Goreng, Rojak, Mee Rebus

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