Malaysian Satay

Malaysian Satay

　　  The famous satay (SATAY) consists of skewered pieces of marinated beef or chicken 0, grilled over charcoal, served with a sweet and spicy peanut sauce, and accompanied by cucumber, onion, and a type of Malay rice cake called KETUPAT (cooked wrapped in palm leaves).

　　  Satay has always been considered a signature dish of Malaysia. It can be enjoyed in the most elegant restaurants or at simple roadside stalls. Satay is quite popular throughout Southeast Asia. In addition, there are many other types of satay, including those made with beef, lamb, pork (these meats are particularly popular among the Chinese community but not served in halal restaurants), chicken, and shrimp. First, the meat is sliced thinly, marinated, then threaded onto thin wooden skewers and grilled over fire. When served, it comes with a bowl of sweet and spicy dipping sauce, along with slices of onion, cucumber, and some cakes. The secret to this delicious dish lies in the marinade and the sauce. Although the ingredients used are common in general cooking recipes, it's the slight differences in the preparation of satay that make it much more flavorful than others. The recipe provided here has been refined through multiple attempts and is beloved in many places. Although making satay involves a variety of seasonings, those not accustomed to the taste may find, upon trying, another delicious dish to enjoy.

　　  Satay Marinade

　　  2 small red onions

　　  2 cloves of garlic

　　  1 fresh red chili

　　  15 mm piece of fresh ginger

　　  1 tablespoon coriander powder

　　  1 tablespoon cumin powder

　　  1 tablespoon fennel powder

　　  50 grams sugar

　　  25 ml asam jawa juice

　　  25 ml tamarind juice

　　  25 ml light soy sauce

　　  1 tablespoon sesame oil

　　  100 ml coconut milk

　　  Slice the onions, garlic, chili, and lime, then mash together with coriander powder, cumin powder, fennel powder, sugar, lime juice, asam jawa juice, and light soy sauce. Add oil and coconut milk. Then place the prepared shrimp or meat in the mixture to marinate for about 30 minutes. Skewer the meat and place it on the grill, cooking over low heat while brushing on the marinade.

　　  Satay Dipping Sauce

　　  8 dried red chilies

　　  4 small red onions

　　  3 cloves of garlic

　　  1 slice of lime

　　  2 bundles of candlenuts

　　  20 mm piece of cinnamon stick

　　  1 tablespoon coriander powder

　　  1 tablespoon cumin powder

　　  1 tablespoon turmeric powder

　　20 milliliters of peanut oil

　　1 tablespoon of lime juice

　　20 milliliters of asam Java juice

　　25 grams of sugar and salt

　　150 grams of ground roasted peanuts

　　100 milliliters of coconut powder

　　Instructions:

　　Soak the dried red chilies for 30 minutes until completely softened. Slice the chilies, onion, lemon, candlenuts, and cinnamon, then mash them together with coriander powder, cumin powder, and turmeric powder. Heat peanut oil in a pan, add the prepared spice mixture, and fry for about 5 minutes. Then add the lime juice, tamarind juice, sugar, and salt. Stir-fry over medium heat continuously for two to three minutes, then add the peanut powder and coconut powder. Once it boils, reduce to low heat until the oil rises to the surface. It can then be poured into a prepared bowl and served with grilled skewers so that they fully absorb the flavor.

　　This recipe requires approximately 500 grams of meat.