{"id":196,"date":"2009-03-05T14:03:55","date_gmt":"2009-03-05T11:03:55","guid":{"rendered":"https:\/\/zarada.net\/?p=196"},"modified":"2009-03-05T22:09:04","modified_gmt":"2009-03-05T19:09:04","slug":"satay","status":"publish","type":"post","link":"https:\/\/zarada.net\/?p=196","title":{"rendered":"Satay"},"content":{"rendered":"

This has got to be my favourite dish. Of course, in Malaysia, no one ever makes satay at home. You go out and buy it. And you get the best-est stuff without all the hassle. But when you\u2019re not at home in Malaysia, you have no choice but to make it yourself.<\/em><\/p>\n

This is a recipe for Satay given to me by my friend Aziah, who is a caterer and I\u2019ve tried it and its better than any of the other recipes I\u2019ve tried.<\/em><\/p>\n

\"Malaysian <\/p>\n

INGREDIENTS<\/strong><\/p>\n

1kg meat  e.g. beef tenderloin or chicken fillet
Thumb size fresh ginger, peeled and sliced
9 stalks lemon grass (slice 8 stalks diagonally, leave 1 stalk to be used for basting
\u00bd teaspoon fennel powder
\u00bc teaspoon turmeric powder
1 teaspoon brown sugar<\/p>\n

Wooden skewers<\/p>\n

DIRECTIONS<\/strong><\/p>\n

Blend the sliced ginger and lemongrass using a blender and add the fennel power, turmeric powder and brown sugar. Mix well and set aside.<\/p>\n

Slice the meat in thin slices approximately 1\u201d wide.<\/p>\n

Put marinade and meat in a bowl and mix well. Marinade at least 5 hours in a covered dish in the fridge. Overnight is good.<\/p>\n

Soak wooden skewers in water for a while so they don\u2019t burn when you barbeque. Put the meat onto the skewers – do as though you are sewing with a needle.<\/p>\n

Grill on a charcoal barbeque or electric grill plate.<\/p>\n

Take the uncut stalk of lemon grass and lightly smash the thick end so that it looks like a brush. Put 2 – 3 tbsp vegetable oil in a small bowl and add some water to it. Dip the lemongrass \u201cbrush\u201d into this mix and pat over the satay as it is grilling. Turn over when one side is cooked and pat with the water and oil mixture.<\/p>\n

Serve with peanut sauce (called satay sauce), slices of cucumber and onion and cubes of ketupat<\/a><\/em> (Malaysian rice-cakes).<\/p>\n

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