Beef or Chicken Satay with Peanut Sauce

Name: Beef or Chicken Satay with Peanut Sauce
Yield: Serves 4-6
Cuisine: Malaysia
Ingredients: 3 tablespoons groundnut oil; 700 g (1½lb) lean beef such as fillet, or boneless chicken breast, cut into bite-size pieces; 700 g (1½lb) lean beef such as fillet, or boneless chicken breast, cut into bite-size pieces; Salt; 75 g (3 oz) brown sugar; 3 teaspoons ground coriander; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; ½ teaspoon ground aniseed; 2.5 cm (1 inch ) piece fresh root ginger, finely chopped; 3 blades of lemon grass, finely chopped; 4 shallots, finely chopped; 3 tablespoons thick coconut milk

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

These delightful little kebabs are available from street hawkers throughout south-east Asia, and make a terrific snack. They were introduced by the Arabs centuries ago.

Ingredients

4 shallots, finely chopped
3 blades of lemon grass, finely chopped
2.5 cm (

Asia
Malaysia
Starter
Gluten-free
South East Asia

Method

Using a blender or pestle and mortar, grind together the shallots, lemon grass and ginger. Pop into a bowl and add the ground spices, sugar and salt. Add the meat to the bowl and coat well in the thick marinade. Cover and leave in the fridge to marinate for a few hours.

Soak wooden satay sticks in water so they don’t catch fire during cooking. Thread a few pieces of meat on to each skew