It Just Has To Be Delicious

The Best Satay

There are many satay recipes around and it is difficult to find a really authentic one, so I have decided to share my favourite satay recipe. These skewers taste lovely, especially if you cook them on the barbecue. The recipe takes time, and you need to allow time for marinating, but the end result is well worth it.

If you are a busy person and you look at my recipe and think “blimey, I can’t do all that”, then make your way to Mr Weezee – he has two shops, one at Booragoon and one on Stirling Highway. Satay is his speciality – he supplies most of the restaurants in Perth, and you can buy chicken or beef satay either on sticks (12 sticks for $10) or as a pack of meat, fresh or frozen along with a pot of satay sauce. It is one of those things that I always keep in the freezer now for a good tasty dinner in super quick time. With the packs of meat, you just stir fry them with your favourite veggies. Here’s a tip, if you decide to make the trip to Mr Weezee on Stirling Highway, there is a wonderful cafe next door called Elixir.

Okay so here is the recipe – you will need a device to grind some ingredients to a paste. I have a Braun Multiquick, but there are plenty of other similar utensils.

Satay Recipe

1.5 Kg meat (beef or chicken work best)

Grind the following to a paste:

6 stalks of lemon grass (remove the fibrous outer layers – just use the white middles)

10 shallots or 2 red onions

4 cloves garlic

1cm galangal (use an extra cm ginger if you can’t get galangal)

1cm ginger

1.5 tablespoons turmeric

2 tablespoons caster sugar (brown if you have it)

1 teaspoon salt

Chop the meat into thin strips (you can do chunks if you prefer, but they will take longer to cook) and marinate in the paste in the refrigerator overnight. Make sure you mix it well so that the marinade really penetrates the meat.

Soak some bamboo skewers in water (this stops them from burning), then thread the strips of meat onto the skewers like thick ribbons.

Cook on a barbecue or under a hot grill – the timing depends on how thick your chunks of meat are, after a few minutes cut one of the pieces of meat to see how it is doing. Serve with satay sauce (see below), cucumber, onion and rice.

Satay Sauce Recipe

Grind the following ingredients to a paste:

4 stalks of lemon grass (again, discard the fibrous outer layers, just use the soft white inner core)

1 cm galangal (if you can’t find galangal just use an extra cm ginger)

1cm ginger

1 teaspoon cumin seeds

1 tablespoon coriander seeds

1 tablespoon chilli paste (this is usually sufficient – add more or less depending on your taste)

You also need:

4 tablespoons vegetable oil

300g toasted peanuts coarsely ground

1 cup water

a quarter of a cup of thick tamarind juice (you can buy this in jars in asian supermarkets, but if you really can’t find it use lemon juice to add sourness to the sauce)

2 tablespoons sugar

palm sugar or honey if you need it to be sweeter

salt to taste

Heat the oil in a pot and fry the paste until it smells fragrant. Add all the other ingredients and cook until thick. Taste it as you go and add more salt, sugar,and  tamarind if necessary to season to your taste.

ENJOY

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