Spicy Barbecued Meat
- Malaysian Satay
 

Barbecued Satay Sauce
cooking time 10 minutes
Ingredients

• 4 tbsp peanut oil
• 200 g roasted peanuts
• 1 cup coconut milk from 1/2 coconut
•  4 tomatoes, cut into 6
• 2 tbsp lime juice
• 6 tbsp peanut oil
• (A) To grind finely:
• 1 tbsp coriander seed
• 1 tsp cumin
• 1 cm ginger
• 5 dried chilies
• 1 stalk lemon grass
• 1 thin slice galangal
• 10 shallots
• 2 cloves garlic
• 1 cm shrimp paste
• 5 candlenuts

Method

1. Heat oil. Fry ground ingredients till aromatic.
2. Add ground peanuts, stirring and adding coconut milk gradually.
3. Add tomatoes and allow to simmer till the oil rises to the top
4. Add tamarind juice, salt and sugar to taste and bring to boil. Let cool. Serve.
5. Goes well as a dip for bread and buns too.

Satay is a very popular barbecued meat amongst the
diversified ethnic groups of Malaysia. It is sold everywhere;
stalls, food courts, restaurants, and road sides too.

It is very popular during festive occasions. It is served with
its yardstick sauce, the peanut-based spicy chili sauce.

Satay or Barbecued chicken
Roasting time (5 minutes per stick over medium fire)
Serve 30 sticks
Ingredients

• 750 g chicken, beef or lamb
• 2 tbsp peanut oil
• 1/2 cup thick coconut milk from 1/4 coconut
• salt to taste

1. 1 tbsp cumin
2. 1 tbsp powdered cinnamon
3. 10 shallots
4. 1 tbsp coriander
5. 1 cm fresh turmeric
6. 1 stalk lemon grass
7. 2 thin slices of galangal
8. 3 candlenuts 

Ingredients

• 3 tbsp peanut oil
• 1 mackerel fish
• 1 cup thick coconut milk from
  1/2 coconut
• 1/2 coconut to be pounded finely
• salt and pepper to taste
• kesom or basil leaves
•  banana leaves for wrapping

(A) To grind finely

• 5 dried chilies
• 2 turmeric leaves
• 4 cloves garlic
• 10 shallots
• 1  kaffir lime leave
• 2 stalks lemon grass
• 15 g galangal
• 1 cm ginger