Malaysian Satay and Satay Sauce

Satay is Malaysia’s national dish and it is actually quite easy to recreate at home. The Thai and Indonesians have their own version of satay but they are quite different from the Malaysian version. The meat needs to be marinated to achieve the depth of flavour and sauce is the thing that makes the dish.

In Malaysia, satay is usually served with cucumber wedges, red onion wedges and ketupat which is a compressed rice cake. All these are dipped into the satay sauce.Kajang in Selangor used to be the place for satay, but nowadays, you can find good satay in lots of places. Just ask the locals for their favourite stall.

Note: When you thread the skewers, it might help to wear gloves as the spices might stain your hands.

Ingredients

400g Chicken, cut into thin 1 inch strips

400g Beef, cut into thin 1 inch strips and then into 1inch long pieces, which makes it easier for skewereing. You can use topside, feather, rump or sirloin. Don’t use stewing or chuck steak as that will be too tough.

Meat Marinade

1 tbsp brown sugar

1 tbsp turmeric powder

2 tsp ground fennel

2 tsp ground cumin

1 tsp ground coriander

10 shallots, blend

6 cloves garlic, blend

1 tsp belacan granules

Satay Sauce

8-9 dried chillies, soaked in water

2  stalks lemon grass, lightly bruised

1 thumb sized piece galangal, crushed

3 candlenuts

Blend all the above and combine

2 tsp belacan granules

1 cup roasted peanuts, crushed to breadcrumbs

1/2 cup tamarind juice, made with soaking assam/ tamarind in warm water and sieved

1 cups water

1/2 cup coconut milk

Salt to taste

1 tbsp sugar or to taste

Method

Blend the garlic and shallots and combine the spices. Marinade the meat in this mixture for at least 2 hours or overnight in the fridge.

Skewer the meat onto the bamboo skewers, not packed too close together to cook quickly and evenly.

For the best flavour, cook this over a charcoal grill or alternatively you can just grill it in the ovenn or on a griddle pan. Baste the satay with a stalk of lemongrass, that has been bashed to resemble a brush, and oil while grilling.

To make the sauce:

Fry the blended spices and belacan granules until fragrant.

Add the tamarind juice and coconut milk. Add the crushed peanuts. Simmer until the sauce thickens and season to taste. If it is too dry, add a bit more water.

You can make a large batch of the sauce and use it as a dressing for the gado gado salad.

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