Category : International Cuisine
Author : Junnete
Hits : 2504
Date : 16/01/2005
600 g of chicken or pork, cut into cubes and pounded lightly2 cucumbers, sliced2 onions, peeled and sliced40 satay sticks (skewers)Rempah to Blend (spice mix):1 stalk lemongrass, peel and use white portiononly, 10 shallots, peeled, 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp turmericpowder, 1/4 tsp cinnamon powder, 1 1/2 tspsalt, 2 tsp sugar, 2 tbsp ground roastedpeanuts, 1 tbsp oil
Marinade meat with rempah for 30 minutes, skewer the meat. Grill satayon a BBQ or on the top shelf of the oven at 240oC for 5-7 mins on eachside, basting with oil during cooking. Serve with peanutsauce, cucumber and onions.Peanut sauce:2 stalks lemongrass (white portion only), 180ml oil, 4 rounded tbsp tamarind(asam) pulp , 4 to 6 cups of water, 4 tbsp sugar, 1 tbsp salt, 600gpeanuts, roasted and ground, 4 to 5 tbsp oil.Rempah to blend for Sauce:12 slices of galangal, 12 peeled shallots, 6 cloves garlic, 20-30 softeneddried chilli, 1 tbsp prawn paste.Knead tamarind pulp with 2 cups of water and strain. Heat a wok over ahigh flame, add oil. Stir fry the rempah and lemongrass till fragrant. Addtamarind water, boil for 2 minutes before adding sugar, salt ,ground peanut and about 2 cups of water. Simmer until the sauce thickens.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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