700g Chicken meat chopped into bite sized cubes
2 tbsp Roasted peanuts
1/3 cup Cashew nuts
2 tbsp Cooking oil
4 Red chilli de-seeded
1 tsp Tamarind paste
1 cup Water
2.5 cm Ginger
1/8 tsp Galangal powder
2 pinch MSG (optional)
1/2 cup Cooking oil
1 tbsp Sugar
3 Stalks Lemon grass (bruised and tied together to make a brush.)
Combine the ingredients in a blender and mix well.
Put the meat in a plastic container.
Pour the marinade over the meat and mix in well.
Put a cover on and leave in the fridge over night.
Prepare this sauce the day you intend to cook the satay.
Put a saucepan on medium heat
Pound the roasted peanuts with mortar and pestle and put aside
Put lemon grass, ginger, galangal, chilli, in a blender and blend well
Fry onion until soft and brown
Add other ingredients (except sugar, salt, roasted peanuts and tamarind) and stir until the sauce has an even consistency.
Add more water if the sauce is too thick.
Lower the heat and simmer until oil begins to form on top
Add sugar, salt and tamarind, MSG (optional) and stir well
Add the pounded roasted peanuts and stir again
Take off the heat and place in a bowl ready for serving.
Cooking the meat
To prepare this properly you need a charcoal burner. These are available from BBQ retailers and are priced from around $60 upward. Light the fire about half an hour before you want to cook the meat to allow the charcoal to become red and glowing.
Remove the meat from the fridge and place on skewers.
If you are using wooden skewers these should have been soaked in water first for at least an hour.
When the flames in the charcoal burner have died down and the charcoal is glowing red place the skewers on the grill and turn every few minutes until they are well cooked through. Use the basting mixture to baste the meat as it cooks.
Serve on boiled rice with sliced cucumber or your choice of vegetable dish. Pour the peanut sauce liberally over the meat.
All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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