Singapore Malay Satay with Peanut Sauce

Singapore Malay Satay with Peanut Sauce

Ingredients:

500 g tender beef, to be sliced finely about 3 cm long

5 stalks dried chillies, to be cut and soaked in warm water)
2 shallots, sliced )
1 stalk lemongrass (serai), coursely sliced )
1 cm fresh ginger, sliced ) all to be
1 cm fresh galangal (lengkuas), sliced ) blended
½ tsp jintan putih seeds, to be soaked in warm water ) coursely
1 tbsp ketumbar seeds, to be soaked in warm water ) in a mixer
2 pips garlic, sliced )

2 tbsp sugar
¼ tsp turmeric powder
2 tsp salt

1 stalk lemongrass, bulb end to be crushed (to be used as a brush when grilling)
Grill Oil Mixture: Combine 3 tbsp oil with 1 tbsp sugar (to brush on meat during grilling)
15 – 20 satay sticks, to be soaked in water for about 4 – 5 hours before using, in order that they do not break easily

Garnishing:
cucumber (gurke), cut into cubes
lontong rice (rice in plastic packets can be used – just cook rice in plastic packets in a pot of hot water slowly (covered) for a minimum of two hours until compact. Leave to cool before cutting
Red onions, sliced

Method:

1. Mix together blended ingredients with sugar, salt and turmeric powder.
2. Add meat and mix well. Leave overnight or minimm 4 hours in a cool place.
3. Skew 3 – 4 slices of beef per stick ensuring that the sharp point of stick is covered by meat.
4. Brush grill oil mixture on beef.
5. Grill satay both sides on an open grill. Be sure that the fire is not too hot or else the satay sticks will get burned.
6. Serve with garnishing ingredients.

P.S. You can also use chicken or lamb for this recipe.


Peanut Sauce

200 g peanuts (ready fried salted peanuts can be used), to be blended coursely

5 tbsp oil
1 – 2 pieces asam keping (dried tamarind)
2 cups water
4 tbsp sugar
salt according to taste



Ingredients to be blended:

25 stalks dried chillies (reduce half the amount for a mild taste), to be soaked in warm water
2 stalks lemongrass, sliced
2 pips garlic, sliced
1 tsp jintan putih seeds (anise??) ) to be fried in pan without oil
1 tbsp ketumbar seeds (corriander) ) until fragrant


Method:

1. Heat oil in pot. Add blended ingredients and fry till fragrant.
2. Then, add in peanuts, dried tamarind, sugar and salt. Mix well.
3. Let mixture boil and mix well.
4. Then, lower heat and cook until gravy is thick and oil rises to the top.

P.S. It is better to prepare the peanut sauce one day before serving.


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