Satay ala The new Mrs Lee cookbook.

 

It all starts with a paste (rempah). This is where you make the meat taste yummy. I added extra coriander powder as it was missing that extra taste. Always taste and add what is missing when cooking, I also used palm sugar instead of normal sugar in the satay sauce. Since I used the newly developed tamarind which is a paste I use only 2 tablespoon.

Ingredients:

600g meat I use here beef and chicken and from the paste I got, I could have marinated about 200 grm more meat easily.

 

Rempah:

1 stalk lemongrass
10 shallots ( I use 1 large onion instead)
1 tsp cumin powder
2 tsp coriander powder
1 tsp turmeric
1/4 tsp cinnamon powder
1 1/2 tsp salt
2 tsp sugar
2 tbsp peanuts, roasted and ground
1 tbsp oil

40 satay sticks

Preperation

1) Cut the meat into small cubes and tenderize by pounding lightly
2) prepare the rempah. Peel then roughly chop the lemon grass (use the white portion only) and shallots. Finely pound/blend all the rempah ingredients together.

Method

1) mix the meat and rempah in a large bowl. Marinate for at least 30 min
2) Thread the meat using the satay sticks
3) grill the satay or in the top shelf of the oven at 240C for 5-7 min. Baste with oil on each side

Satay sauce

Ingredients

2 stalks lemon grass
180 ml oil
4 rounded tbsp tamarind pulp (or 2tbsp tamarind paste)
4 tbsp sugar or to taste
1 tbsp salt
600 gr peanuts, roasted and ground

Rempah:

12 slices galangal
12 shallots
6 gloves garlic
20-30 dried chillie
1 tbsp prawn(shrimp) paste (belacan)

Preperation

1) soak the dried chillie in hot water
2) peel outer layer of lemon grass (use white portion only)
3) prepare tamarind marinade with 280ml water
4) prepare the rempah, deseed then roughly chop the soaked chillies. Peel then roughly chop the galangal and garlic. Finely pound/blend together with the prawn paste

Method

1) Heat a wok over a high flame until it smokes. Add the oil, stir fry the rempah and lemon grass until fragant
2) Add the tamarind marinade then bring to the boil. Boil for 2 min before adding the sugar, salt, gorund peanuts and 850ml water. Simmer until the sauce thickens.

Satay is eaten traditionally with rice cakes, onions and cucumber. The rice cakes can be substituted with jasmine rice.