Satay (Singaporean)


600 g of chicken or pork, cut into cubes and pounded lightly
2 cucumbers, sliced
2 onions, peeled and sliced
40 satay sticks (skewers)

Rempah to Blend (spice mix):
1 stalk lemongrass, peel and use white portion
only, 10 shallots, peeled, 
2 tsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric
powder, 1/4 tsp cinnamon powder, 1 1/2 tsp
salt, 2 tsp sugar, 2 tbsp ground roasted
peanuts, 1 tbsp oil


Marinade meat with rempah for 30 minutes, skewer the meat. Grill satay on a BBQ or on the top shelf of the oven at 240oC for 5-7 mins on each side, basting with oil during cooking. Serve with peanut sauce, cucumber and onions. Peanut sauce: 2 stalks lemongrass (white portion only), 180ml oil, 4 rounded tbsp tamarind (asam) pulp , 4 to 6 cups of water, 4 tbsp sugar, 1 tbsp salt, 600g peanuts, roasted and ground, 4 to 5 tbsp oil. Rempah to blend for Sauce: 12 slices of galangal, 12 peeled shallots, 6 cloves garlic, 20-30 softened dried chilli, 1 tbsp prawn paste. Knead tamarind pulp with 2 cups of water and strain. Heat a wok over a high flame, add oil. Stir fry the rempah and lemongrass till fragrant. Add tamarind water, boil for 2 minutes before adding sugar, salt , ground peanut and about 2 cups of water. Simmer until the sauce thickens.