Malay Satay

This dish of marinated meat, skewered and grilled is very popular in Singapore and Malaysia.  I can still remember going to Geylang Serai to have our fill of satay every end of the month when my dad received his salary.  It was really a treat for us kids during those days.  One can use beef, chicken or mutton (or even pork).  It is a complete meal by itself when served with its peanut gravy, lontong, cucumber and onion slices.  I added sweet ripe pineapple cubes as well.

Satay Ingredients:
500 g lean beef, to be thinly sliced into 3 cm lengths (yields about 65 satays)
OR
500 g chicken breast meat, to be thinly sliced into 3 cm lengths (yields about 50 satays)
OR
500 g lean mutton, to be thinly sliced into 3 cm lengths (yields about 50 satays)

Note:  If one prepares all three kinds, please bear in mind that the marinade recipe has to be tripled.

Marinade Ingredients:
1/4 tsp turmeric powder
2 tsp salt or to taste
2 tbsp fine sugar

Blended/Pounded Ingredients:
1 red shallot, to be sliced
2 small pips garlic, to be sliced
5 stalks dried red chillies, to be soaked in warm water until soft
1 tbsp coriander seeds, to be soaked in warm water until soft
1/2 tsp cumin (jintan putih), to be soaked in warm water until soft
1 lemon grass, to be sliced
1,5 cm fresh ginger, to be sliced
1,5 cm fresh galangal (lengkuas), to be sliced

satay sticks, to be soaked in water for at least 5 hours or overnight in order that they do not break while skewing the meat

Grill Mixture:  Mix 4 tbsp cooking oil and 1 tbsp fine sugar together in a small bowl.  Crush the bottom end of a lemon grass, which will be used as a brush.

Garnishing Ingredients:
1 cucumber, to washed, quartered and coarsely sliced
1 red onion, to be peeled and finely sliced
1 sweet ripe pineapple, to be peeled and cut into cubes

Method:
In a bowl, combine blended ingredients with turmeric powder, salt and fine sugar.  Mix thoroughly. Add meat and marinate well.  Leave aside for at least 4 hours or best overnight.

Skew 3 or 4 slices of meat onto a satay stick, making sure that the pointed tip of stick is covered with meat. Repeat procedure.

Heat up the satay stove or barbecue grill.  Brush satay all over with grill mixture.  Grill for about 3 to 4 minutes on each side.  Serve immediately with peanut gravy, rice cakes, cucumber, pineapple cubes and onion slices.

Peanut Gravy Ingredients:
250 g peanuts (skinned), to be fried in a little oil and coarsely grounded

4 tbsp sugar
a small piece palm sugar (gula melaka)
2 pcs dried tamarind
a pinch of belacan
1 daun cekur - optional
salt to taste
2 cups water, one may add a little more if needed
5 - 6 tbsp cooking oil

Blended/Pounded Ingredients:
20 stalks dried chillies, to be soaked in warm water
1 tsp cumin (jintan putih), to be soaked in warm water
1 tbsp coriander seeds, to be soaked in warm water
2,5 cm galangal (lengkuas), to be sliced
2 lemon grass, to be sliced
2 small pips garlic, to be sliced

Method:
Heat oil in a pot.  Add in the blended ingredients, belacan and daun cekur (if using).  Stir-fry until fragrant.  Then, add peanuts, dried tamarind, sugar, palm sugar and salt.  Bring to a slight boil.  Reduce heat to minimum and cook further until the gravy thickens and oil surfaces on top.  Once ready, remove from heat.

Note:  It is advisable to prepare the peanut gravy one day beforehand in order that the flavour becomes intensed.


Lontong or Rice Cakes Ingredients:
2 rice bags or several mini ketupats
water

Method:
Place rice bags in a pot and add enough water to cover the rice.  Add a little salt.  Bring to boil and let it simmer without lid for about 2 to 3 hours.  This is necessary in order that the rice get compact.  Once done, remove and leave to cool completely.  Then, store in fridge overnight.

Bon Appetit!