#156: Satay and Peanut sauce MamaFaMi : recipe #112

I had promised my dear friend Cnah, to post something on Satay and rojak. So, I used mamafami's recipe . the only difference is that I fried my beef, when Mama grilled hers. Anyway Mama thanks for the lovely recipe.. will try your other recipes next time :) ( To MamaFami: Kite cilok Mama punya resipi direct from your FP hehe harap Halalkan! and another thing, kite terover kisar the kacang lah Mama, so punye lah halus sangat kuah tue..)

SATAY

Ingredients :

1 kg chicken/beef fillet ~ cut into 2.5cm x 2.5cm pieces - I used beef
1 1/2 teaspoon salt
4 tablespoons sugar
2 tablespoons honey
2 tablespoons cooking oil
satay sticks

extra oil and lemon grass for basting

To blend :

3 shallots
2 candlenuts (buah keras)
2 cloves of garlic
3 cm fresh tumeric or 2 teaspoons tumeric powder
4 cm ginger
2 lemon grass
4 cm galangal (lengkuas)
1 tablespoons corriander seed - roasted
1 teaspoon fennel seed (jintan manis) -roasted
1 teaspoon cummin seed (jintan putih) -roasted


Method :

1. Mix sugar, honey, cooking oil and salt into the blended ingredients to form a paste.
2. Rub paste mixture into the diced chicken or beef and leave it to marinate for 3 hours or overnight in the fridge
3. Thread seasoned meat on to satay sticks.
4. Grill over char- coal fire or under hot grill . Baste with oil and water mixture to keep meat moist.
5. Serve with peanut sauce, cucumbers and onion cut into wedges and nasi impit.

( Note: I did not grilled my satay, I pan- bake them slowly in a heavy pan, covered for about 20 minutes)


PEANUT SAMBAL

Ingredients :

500g freshly roasted ground peanuts ~ coarsely pounded
2 stalks lemon grass ~ knocked
1 cup coconut milk
1 piece dried tamarind skin or a bit of tamarind juice
2 - 3 tablespoons sugar
salt to taste
oil
enough water

To blend

20 dried chillies, deseeded
2 cloves garlic
15 shallots
2 candlenuts (buah keras)
2 cm galangal (lengkuas)

Method :

1. Heat oil in wok and fry blended paste and lemon grass till fragrant and oil seeps through the paste, on low heat.
2. Add in the pounded ground peanuts and water, stirring constantly.
3. Add in coconut milk, dried tamarind skin, sugar and salt.