SATAY ( MALAYSIAN KEBABS ) WITH PEANUT SAUCE

FOR SATAY:A:

1 kg chicken meat cubed

1 crushed lemon grass

Oil for cooking

THINGS TO GRIND:B:

1 inch ginger

3 cloves garlic

8 shallots

½ tsp cumin powder

1 tsp coriander powder

2 inch fresh turmeric

2 stalk lemon grass ( white part )

1 tsp cinnamon powder

2 tbsp peanuts roasted ( skin removed )

1 tbsp sugar

Salt to taste

METHOD:

Marinate the chicken pieces in the

grinded paste for 1 hour or more.

Using skewer, skewer 5-6 pieces of

meat on one skewer.

Grill over burning charcoal, constantly

sprinkling cooking oil over the meat using

crushed lemon grass.

Turn over & continue grilling until

 the chicken is cooked.

PEANUT SAUCE:-

A:

250 gm peanuts roasted

( removed skin, pound coarsely )

1 cup sugar ( more or less )

1 onion minced

1 sp tamarind paste

Salt to taste

Oil for cooking

THINGS TO GRIND:B:

10-15 dried chilies ( pre-soaked )

2 inch ginger

3 shallots

2 cloves garlic

1 inch galangal

2 stalk lemon grass ( white part )

Heat up oil, sauté onion.

Pour in grinded paste stir for 1 minute

add tamarind paste, little water let it cook

for few minutes.

When gravy become thick add peanut,

sugar & salt.

Serve Satay with Peanut Sauce,  Ketupat

sliced Cucumber, sliced Onion.

Ketupat: 

Rice dumpling made from

rice packed inside young coconut leaf