MALAYSIAN SATAY   

First make the beef or chicken skewers, then put together the delicious peanut sauce.  This recipe has many ingredients, but is easy to put together with a blender, and well worth the effort!

SATAY SKEWERS -  INGREDIENTS

1 kg beef or chicken 
1 tablespoon ground coriander
1 teaspoon ground fennel
2 teaspoons ground cumin
360 gm small red onions 
5 stalks lemongrass
3 thin slices galangal
5 cm ginger
⅓ cup Gula Melts Coconut Nectar
1 dessertspoon ground turmeric
salt to taste
For basting the skewers while grilling ½ cup coconut milk ½ cup oil

METHOD

Cut meat into 1-2 inch cubes.  Grind all the dry ingredients to a smooth paste, and mix with the Gula Melts Coconut Nectar.  Season to taste.  Use the ground paste to marinate the meat for at least one hour. Skewer the meat cubes with a bamboo stick (wet the sticks to prevent them from burning) and grill over BBQ.  Baste frequently with the coconut milk/oil mixture until meat is cooked.

SATAY SAUCE

 INGREDIENTS

200 gm shallots
5 stalks lemongrass
5 cm fresh turmeric
20 dried chillis
5 gm coriander powder
5 gm cumin powder
80 gm tamarind juice
15 gm salt
130 gm Gula Melts Coconut Nectar
80 gm oil
200 gm toasted peanuts – ground roughly
200 gm thick coconut milk

METHOD

Blend all ingredients except the peanuts and coconut milk.  Add oil, fry blended paste until fragrant -3 to 5 minutes.  Stir in the coconut milk and continue frying until milk bubbles.  Add ground peanuts, mix well and turn off heat.  Serve in small dipping bowl to accompany the satay meat skewers.