600 g of chicken or pork, cut into cubes
and pounded lightly
2 cucumbers, sliced
2 onions, peeled and sliced
40 satay sticks (skewers)
1 stalk lemongrass, peel and use white portion
only, 10 shallots, peeled, 2 tsp coriander
powder, 1 tsp cumin powder, 1 tsp turmeric
powder, 1/4 tsp cinnamon powder, 1 1/2 tsp
salt, 2 tsp sugar, 2 tbsp ground roasted
peanuts, 1 tbsp oil
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Marinade meat with rempah for 30 minutes, skewer the meat. Grill satay on a BBQ or on the top shelf of the oven at 240oC for five to seven minutes on each side, basting with oil during cooking. Serve with peanut sauce, cucumber and onions.
2 stalks lemongrass (white portion only), 180ml oil, 4 rounded tbsp tamarind (assam) pulp , 4 to 6 cups of water, 4 tbsp sugar, 1 tbsp salt, 600g peanuts, roasted and ground, 4 to 5 tbsp oil
12 slices of galangal, 12 peeled shallots, 6 cloves garlic, 20-30 softened dried chilli, 1 tbsp prawn paste
Knead tamarind pulp with 2 cups of water and strain. Heat a wok over a high flame, add oil. Stir fry the rempah and lemongrass till fragrant. Add tamarind water, boil for two minutes before adding sugar, salt, ground peanut and about 2 cups of water. Simmer until the sauce thickens.
By SHERMAY LEE
Singapore Satay is certainly considered one of the most popular visitor choices. It is considered originally a Malay creation but over time, the Peranakans and Chinese began making it as well. |
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