These little skewers of barbecued meat may be made using various kinds of meat and different kinds of marinade, but the marinade is always spicy and the sauce is always pea nutty winning combination. Soak the bamboo skewers in cold water for at least a couple of hours before threading the meat on so they don’t burn.
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Makes about 30 skewers
- 750 g (1½ lb) chicken fillets (thigh or breast) or rump steak or pork loin
- 6-8 brown shallots or 2 brown onions, chopped
- 2 stems lemongrass, white portion only, thinly sliced
- 2 cloves garlic, chopped
- 2 teaspoons grated ginger or galangal
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 2 tablespoons light soy sauce
- 2 tablespoons roasted, skinned peanuts
- juice of ½ lime
- 1-2 tablespoons oil
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To serve
- Peanut Sauce
- purple onions, sliced
- lime wedges
- cucumber, cut into batons
Cut the meat into small cubes, no larger than a fingertip. This gives a good proportion of spice marinade to meat, and ensures that the meat cooks through. The meat in Satays is always well cooked. Put the chopped shallots, lemongrass, garlic and ginger in a blender and process to a puree.
Roast the coriander and cumin in a dry pan over low heat, stirring constantly or shaking the pan to prevent scorching. This intensifies the flavor. Add to the blender with the turmeric, salt, sugar, soy sauce, peanuts and lime juice. Add 1 tablespoon oil and blend at high speed until a smooth pure results. Add the second spoonful of oil if necessary. Pour the marinade over the meat, mix well, cover and leave for 1-2 hours. Thread the meat on soaked bamboo skewers, about 6 pieces on each, leaving a little space between so they cook evenly on all sides. Leave half the skewer bare and wrap in a strip of foil as extra protection against the skewer charring. Cook Satays over glowing coals on a barbecue until the meat is well done. Serve with Peanut Sauce and purple onions, lime wedges and cucumber.