Satay Recipes

Ingredients :

1 tbsp coriander, ground

1 tsp fennel, ground (optional)

1.5 tsp cumin, ground

3 cloves garlic, crushed

2-3 dried chilies, soaked

1 stalk lemon grass, chopped

2.5cm (1 inch) piece fresh ginger, chopped

2 tsp sugar

1 tsp tamarind

1 tsp turmeric powder

1 kg (2 lb) beef, mutton, pork, chicken and raw prawns (mixed)

salt

1/4 cup thick coconut milk

1.5 tbsp oil

36 bamboo skewers

2 large cucumbers

Satay Sauce -

2 tsp coriander, ground

1 tsp cumin, ground

1 tsp fennel, ground

6 dried chilies, soaked

2 cloves garlic, chopped

3 shallots or 6 spring onions, chopped

1 heaped tsp dried shrimp paste

8 candlenuts

1 stalk lemon grass

1 tbsp oil

155g (5 oz) roasted peanuts, coarsely ground

3/4 cup ground coconut milk

1/2 cup tamarind water, made with 2 tsp tamarind

sugar

salt

Method :

To prepare the Satay marinade, mix together coriander, fennel and cumin and roast briefly in a dry pan or under griller. Grind to a paste with garlic, chilies, lemon grass, ginger, sugar, tamarind and turmeric. Cut all meat into small thin pieces. Peel and devein prawns. Sprinkle with salt. Rub meat and prawns with the seasonings and stand for at least 1 hour to absorb flavors.

Prepare sauce. Grind coriander, cumin, fennel, chilies, garlic, shallots or spring onions, dried shrimp paste, candlenuts and lemon grass to a paste. Heat 1 tbsp oil in pan and fry ground seasonings for 3 minutes. Add ground peanuts and stir in coconut milk slowly. Cook on moderate heat, stirring constantly, for 5 minutes.

Pour in tamarind water and add sugar and salt to taste. Bring almost to the boil, then turn heat down and simmer until oil begins to rise to the surface. Add a little more coconut milk or water if sauce becomes too thick.

Thread various types of meat and prawns onto separate bamboo skewers. Pour thick coconut milk and oil over the Satay and then place under a griller or over a charcoal fire to roast until done. The surface should be crisp and inside tender and juicy. Brush with a little more of the coconut milk and oil during cooking to prevent meat drying out.

Peel cucumbers or scrape with the prongs of a fork and rub with salt. Cut into 2.5cm (1 inch) cubes and arrange on several plates. Serve cooked satay with flat plates of sauce and the cucumber.

Makes 3 dozen

Note - Satay is a renowned dish in Malaysia, Singapore and Indonesia, this delicious spiced meat or seafood on bamboo skewers is sold at roadside stalls, cafes and restaurants.

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