SINGAPORE SATAY


INGREDIENTS: (Serves 8 - 10)

   2kg (4.5lbs) chicken, beef or lamb - cut into small bite-sized pieces
   4 medium onions, peeled and quartered
   6 cloves garlic
   12 fresh red chillies, seeded
   5cm (2") piece of fresh galangal (laos) root or 2 tsps. galangal powder
   5 - 6 stalks fresh lemon grass, finely sliced (reserve leaves)
   5cm (2") fresh ginger root or 2 tsps. ginger powder
   24 macadamia nuts or 1/2 cup blanched almonds
   2 tbsps ground coriander
   1 level tbsp meat curry powder
   4 tsps ground cumin
   4 tbsps brown or raw sugar
   6 tbsps tamarind juice or juice of 2 medium lemons
   3 level tsps salt

ACCOMPANIMENTS:

   1 kg (2.2lbs) cucumber - cut into bite-sized chunks
   1 kg (2.2lbs) small onions - cut into bite-sized chunks


PREPARATION:

Marinate the meat in sugar for about 1/2 hour.

Blend together: onions, garlic, chillies, lemon grass, nuts, fresh galangal and ginger.

(If using powdered galangal and ginger, add to meat in the next step.)

Add blended paste to the meat together with: ground coriander, curry powder, ground cumin, galangal and ginger powder.

Add tamarind (or lemon juice) and salt.

Mix well and skewer about 6 - 8 pieces of meat per stick.
[Hint: Before use, soak bamboo skewers in water overnight to help prevent burning.]

Leave to marinate overnight.

Grill over charcoal fire, basting occasionally with 50/50 oil and water mixture, using knotted lemon grass leaves as a brush.

Serve piping hot with cucumber pieces, chunky raw onions and SATAY SAUCE

 



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