Malaysian Satay with Peanut Sauce

Name: Malaysian Satay with Peanut Sauce (Sate Malaysia Dan Kuah Kacang)
Cuisine: Malaysian
Ingredients: Ground chilli paste 4 Tbsp; Vegetable oil 4 Tbsp; Garlic 4 cloves, peeled; Lemongrass 6 stalks, bruised; Ready-made nasi himpit as needed; Coriander seeds 1 Tbsp; Peanuts 300 g (10½ oz), toasted and coarsely ground; Onions 2, peeled and cut into wedges; Galangal 1-cm (½-in) knob, peeled; Chicken breast or thigh meat 500 g (1 lb 1½ oz), cut into bite-size pieces; Cucumbers 2, cut into wedges; Water 250 ml (8 fl oz / 1 cup); Beef tenderloin 1 kg (2 lb 3 oz), cubed; Salt 2 tsp; Thick tamarind juice 4 Tbsp, made from 2 Tbsp tamarind pulp mixed with 4 Tbsp water and strained; Shallots 10, peeled; Ginger 1-cm (½-in) knob, peeled; Bamboo skewers 60; Salt to taste; Lemongrass 4 stalks, sliced; Cumin seeds 1 tsp; Sugar 4 Tbsp; Palm sugar (gula melaka) 100 g (3½ oz); Castor sugar 4 Tbsp; Turmeric powder 1½ Tbsp

Sate Malaysia Dan Kuah Kacang

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Beef tenderloin 1 kg (2 lb 3 oz), cubed
Chicken breast or thigh

Asia
Malaysia
Snack
Starter
South East Asia
Gluten-free

Method

Prepare peanut sauce. Combine ingredients for spice paste in a food processor and blend until smooth. Heat the oil in a wok and fry the spice paste for a few minutes until fragrant. Add the ground peanuts, water, tamarind juice, sugar, palm sugar and salt. Simmer until thick. Set aside.
Prepare satay. Combine ingredients for marinade in a food processor an