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| chicken pork beef skewers |
Serving satay is a good way to enjoy a
casual gathering with family or friends. They are easy to prepare and to cook
on barbeque, there are variations in the meats used and seasonings to give
surprises.
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| chicken satay |
Cut chicken drumstick with skin on into bit
size pieces, season with crushed garlic, salt, white pepper and olive oil for
an hour. Serve with ginger and spring onion sauce
Ginger and spring onion sauce
Blend an inch of ginger with extra virgin
olive oil into a fine paste, stir in very thinly sliced spring onion, season with salt.
Pork satay
Cut shoulder pork into bit size pieces,
season with fermented bean paste, soya sauce, brown sugar, rose wine and ginger
juice for an hour.
Beef satay
Cut sirloin into bit size pieces, season
with black pepper, salt, brandy and olive oil for an hour.
Lamb satay
Cut lamb leg into bit size pieces, season
with cumin, salt, chili powder, brandy and olive oil for an hour.
The pork, beef and lamb satay could be
eaten as such or served with Satay sauce.
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| satay sauce |
Satay sauce
1. Blend an inch of ginger with 3 cloves of
garlic, half an onion and some water into a pulp.
2. At medium heat, cook this mixture in 2
tbsp oil with a tbsp of coriander powder, 1tsp cumin powder, 1tsp turmeric
powder, 1 tsp chili powder, some white pepper (or simply a 2 tbsp of a curry
powder that you like), stir regularly until water evaporated and oil oozes out,
at least 20 minutes.
3. Dilute with water to a paste, add 3 tbsp
of pounded roasted peanut (or simply crunchy peanut butter), season with soya
sauce, tamarind juice (or lemon juice) and brown sugar to achieve a sweet sour
chili nutty taste. Serve warm.
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