Recipe for an Indonesian and Malaysian dish consisting of small pieces of meat (chicken or beef) grilled on a skewer and served with a spiced sauce that typically contains peanuts.
500 gm beef
500 gm boneless chicken
125 ml cooking oil
6 pips garlic
2 inch long wild ginger (lengkuas)
½ tsp shrimp paste (belacan)
4 Tbsp sugar
2 tsp fennel seeds (jintan manis)
2 tsp cumin seeds (jintan putih)
1 tsp white peppercorn
1 tsp coriander seeds (ketumbar)
1 tsp tumeric powder (kunyit)
Ingredients for Peanut Sauce:
3 cloves garlic
50 dried chillies
6 candlenut (buah keras)
4 stalks lemon grass (serai)
2 tsp shrimp paste (belacan)
4 tsp salt
6 Tbsp sugar
4 Tbsp tamarind pulp
375 ml water
1.5 L coconut milk
4 cups roasted groundnuts
50 - 100 bamboo skewers
Preparation of Ingredients:
Slice the beef and chicken into 5 cm slices.
Blend the shallots, garlic, wild ginger, white peppercorn, coriander seeds, fennel seeds, cumin seeds and shrimp paste together. Then add in the tumeric powder and sugar. Mix well together.
Marinate the beef and chicken slices with the above mixture for atleast 2 hours.
Coarsely pound the roasted groundnuts.
Grind the dried chillies, onions, garlic, candlenut, lemon grass and shrimp paste together.
Add water to tamarind pulp to extract tamarind juice. Strain and discard the seeds.
Thread single slices of meat on individual skewers. Set aside.
Cut cucumber and onions into wedges.
Heat oil in wok. Add in the grounded ingredients and fry until fragrant.
Add in the tamarind juice and bring to a boil. Then add in the coconut milk, sugar and salt. Bring mixture to a boil and simmer for 5 minutes over a low fire.
Add in the pounded groundnuts and simmer for another 5 minutes. Remove from heat.
Grill the satay sticks over an open charcoal fire until golden brown.
Serve hot grilled satay sticks with cucumber, raw onions and peanut sauce.