Satay
A couple of weeks ago, I had a bunch of girlfriends over for poh-piah and satay. As usual, was busy cooking and prepping that I didn't take pictures of all the rest of the food. Oh well... Anyway, the satay is really easy to put together and you can make everything in advance. Everyone loved it, especially the peanut sauce.
The recipe is adapted from Mrs Leong's cookbook.
Ingredients:
Marinade for 1 lb meat (beef or chicken cut into slices) -
PART 1 - Blend / Pound to smooth paste:
5-6 shallots (if shallots are very small, use 10)
2 cloves garlic
1/4 thumb sized piece turmeric or 1/2 tsp turmeric
2 stalks lemongrass
2 slices galangal
PART 2 -
Toast 2 tbs coriander seeds, then pound to fine powder.
PART 3 -
1 tsp ketchup manis
1 tsp salt
4-5 tbs brown sugar
4 tbs oil
Combine Parts 1-3 together and marinade meat with it. Marinade for at least an hour (best overnight). Thread meat onto bamboo skewers*
Grill until cooked.
*soak skewers overnight to prevent burning on the grill
Peanut sauce:
Blend to a fine paste in a food processor:
7-8 shallots
8 cloves garlic
2 stalks lemongrass
20 dried chillies or 4-5 tbs of chilli paste
4 thin slices of galangal
Or find a good chilli paste that has all of the above ingredients and add 3-4 tbs of it to the following:
12 oz freshly roasted peanuts, grinded
8 tbs brown sugar
2 tbs salt
4 tbs lime juice or tamarind juice
2 tbs oil
Heat the oil and fry the blended ingredients until fragrant. Add lime juice and about 32 fl oz of water, then add peanuts to the mixture. Simmer on low heat for 30-40 minutes. Cool sauce before serving. Adjust liquids, sugar, tamarind or lime juice according to taste.
Garnish: Cucumber wedges