Satayi

INGREDIENTS (serves 8–10)

2 lbs     beef, chicken, or mutton
6 Tbsp     castor sugar
1˝ cups     ground peanuts
1 piece     lemon grass
1 tsp     cumin (ground or use powdered)
1 tsp     salt
1–2     large onions
5 cloves     garlic
1 tsp     turmeric
2 Tbsp     coriander (roasted pounded or use pre-ground)
1 oz     lengkuas (or substitute ginger)
Ľ cup     vegetable oil
Ľ cup     water

SATAY GRAVY

1˝ lb     peanuts
5 cloves     garlic
2 pieces     lemon grass
˝ cup     sesame seeds
2 Tbsp     dried ground chili pepper (or substitute fresh chopped red chilies)
1 Tbsp     dried shrimp paste
2     large onions
3 oz     tamarind
˝ cup     sugar
1 piece     lengkuas (or substitute ginger)
4 tsp     salt
6 cups     coconut milk (or substitute water)

PROCEDURE

(1)     Cut meat into strips, pound meat, then cut into cubes and season with meat tenderizer.
(2)     Pound separately garlic, onions, lemon grass, and langkuas.
(3)     Mix together meat, pounded ingredients, salt, and sugar. Marinate for at least 4 hours, preferably overnight.
(4)     Thread meat onto skewers. Sprinkle oil mixture (˝ oil, ˝ water) over meat and grill until done.

PROCEDURE

(1)     Make the tamarind paste: add the tamarind to water and soak for 2 hours. During this time, squeeze the tamarind so that it becomes pulpy. Filter the liquid through a strainer to remove seeds, stem and skin of the fruit.
(2)     Pound the onions, garlic, and lengkuas.
(3)     Roast the peanuts, remove skins, and grind finely.
(4)     Fry the shrimp paste on medium heat for a few minutes. Add the onion and garlic paste to the frying pan. Fry the onions until white. Don't brown them.
(5)     Add the lemon grass, lengkuas, dried chilies, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste.
(6)     Cook until the gravy is thick.