Name: Satay (Skewers of Grilled Spicy Marinated Meat, with Peanut Gravy)
Yield: Makes 4 to 8 Servings
Ingredients: ½ teaspoon sodium bicarbonate; ½ tablespoon salt; 10 dried red chillies, soaked in hot water for 20 minutes; ½ cup peanut oil; 15 g or ½ ounce belachan; 1 teaspoon cumin (jintan puteh); ½ inch turmeric (kunyit), skinned and julienned finely; 450 g or 1 pound fillet of beef, mutton or chicken breast; 1 tablespoon ground coriander (ketumbar); ½ teaspoon fennel (jintan manis); 1 inch galangal (lengkuas), skinned and julienned finely; Sugar to taste; Salt to taste; 2 tomatoes, quartered; 2 cups water; 2 slices galangal (lengkuas), skinned and julienned finely; 300 g or 10½ ounces peanuts, roasted and ground; 1½ tablespoons sugar; 60 satay sticks; Pinch of salt; 1 clove garlic, peeled and minced; 5 shallots, peeled and quartered; 1 stalk lemon grass (seray), use bottom third, chopped finely; 1 stalk lemon grass (seray), use bottom third, chopped finely (reserve the top parts of stalks); 5 cloves garlic, peeled; 60 g or 2 ounces gula melaka; 2½ candlenuts (buah keras), chopped coarsely; 11 shallots, peeled and cubed

Preparation info

Makes
4 to 8
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

This recipe applies to beef, mutton or chicken. It came from my mother’s Indonesian friend and differs from the Nonya version.

When many of us think of satay, we recall the days of Satay Club by the Esplanade. Our family sometimes met up at the Satay Club for a satay treat and I remember then, the hawker charged us according to the number of dirty sticks left on the table.