A Malay classic which has become the most loved dish from this region. Satay is the Singapore version of skwered barbecued meat served with a spicy sweet peanut sauce. The meat is marinated and is served skewered, three pieces of meat to a stick.
Accompanying the satay to make a complete meal are sliced cucumbers, sliced raw onions and pressed rice cakes call ketupat. Ideal for a summer barbecue or as part of a beer bash.
Ingredients for Meat
900 grammes (2 lbs) boneless chicken or rump steak
200 grammes (7 oz) palm sugar
One Tbs sugar
One tsp tamarind pulp (assam)
Half cup water
One-and-a-half tsp salt
Three-and-a-half Tbs coriander seeds or two-and-a-half Tbs ground coriander
5 Tbs vegetable oil
To Pound
5 candlenuts (optional)
2 stalks fresh lemon grass or one tsp powdered lemon grass
60 grammes (2 oz) galangal (lengkwas, a hard ginger also known as kha in Thai) or use 5 tsp powdered galangal
One fresh red chilli
150 grammes (5 oz) shallots or onions, peeled
Instructions to Cook
Cut rump steak into long strips with the grain and then slice thinly. Cut chicken into small one-cm (half-inch) 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 two-and-a-half Tbs ground coriander.
Wash candlenuts. Peel galangal. Use only the bottom 5 cm of the lemon grass. 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.
Ingredients for Sauce
One cup toasted peanuts, pounded fine
Quarter cup sugar
Half Tbs rice vinegar or malt vinegar
60 grammes (2 oz) tamarind pulp (assam)
2 cups water
Half cup vegetable oil
Three-quarter tsp salt
One stalk lemon grass, smashed lightly
Spice Mixture to Pound
3 candlenuts
15 grammes fresh galangal or one-and-a-half tsp powdered galangal
15 dried chillies, soaked in warm water
3 cloves garlic, peeled
One tsp shrimp paste (belacan)
30 grammes (1 oz) shallots or onions, peeled
Sauce Preparation Instructions
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. This sauce is a satay dip as well as a dressing for mixed salad called gado gado in Malay
http://xenia.media.mit.edu/~gan/Gan/Hobby/FoodRecipes/Singapore/recipe07.html