Singapore Satay
INGREDIENTS
- 900 grams boneless chicken or rump steak
- 200 grams palm sugar
- 1 tbs sugar
- 1 tsp tamarind pulp (assam)
- 1/2 cup water
- 1 1/2 tsp salt
- 3 1/2 tbs coriander seeds or 2 1/2 tbs ground coriander
- 5 tbs vegetable oil
Ingredients for peanut sauce
- 1 cup toasted peanuts - pounded fine
- 1/4 cup sugar
- 1/2 tbs rice vinegar or malt vinegar
- 60 grams tamarind pulp (assam)
- 2 cups water
- 1/2 cup vegetable oil
- 1/3 tsp salt
- One stalk lemon grass - crushed lightly
Ingredients for Spice Mixture (to be pounded)
- 3 candlenuts
- 15 grams fresh galangal or 1 1/2 tsp powdered galangal
- 15 dried chillies - soaked in warm water
- 3 cloves garlic - peeled
- One tsp shrimp paste (belacan)
- 30 grams shallots or onions - peeled
Ingredients to be pounded
- 5 candlenuts (optional)
- 2 stalks fresh lemon grass or 1 tsp powdered lemon grass
- 60 grams galangal (lengkwas, a hard ginger also known as kha in Thai)
or use 5 tsp powdered galangal
- 1 fresh red chilli
- 150 grams shallots or onions - peeled
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To prepare:
- Cut rump steak into long strips with the grain and then slice thinly
- Cut chicken into small 1 cm cubes
- Melt palm sugar over low heat with quarter cup water
- Strain and discard grit
- Mix tamarind pulp with quarter cup water, knead and sieve to discard fibres and seeds
- Toast coriander on medium heat in an oven till fragrant
- Grind in a coffee grinder or substitute with 2 1/2 tbs ground coriander
- Wash candlenuts and peel galangal
- Use only the bottom 5 cm of the lemon grass and slice roughly
- Pound or grind the candlenuts, galangal, lemon grass, chilli and shallots
- Mix with the palm sugar, white sugar, salt, tamarind water and coriander powder
- String three pieces of meat to a skewer and marinate in the spice for at least 10 hours
- Barbecue over glowing coals till cooked and browned
- Serve with peanut sauce
To prepare sauce:
- Mix tamarind pulp with water and strain for juice
- Pound or grind spice mixture till very fine
- Fry spice mixture in hot oil till fragrant
- Add remaining ingredients,
and boil for 15 minutes, stirring well
- Allow the spices to infuse into the peanuts
TIP: Sauce can also be used as sauce for a unique Malaysian salad dish,
known as Gado Gado.
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