Chicken, Mutton and Beef Satay Recipe
 Satay Ayam, Satay Kambing, Satay Daging - Malay Style

Ingredients:

Main:
455 g/ 1 lb
455 g/1 lb
455 g/ 1 lb
100
455 g/ 1 lb

Marinade:
2 clove
3
2 tsp
1 tsp
1 tsp
1/2 tsp
1/2 tsp
1/2 tsp

3 tbsp
2 tbsp
1 tsp

Special sauce:
10
15
2
2
3
5 cm x 5 cm x 0.6 cm
225 g / 8 oz
225 g/ 8 oz
1 tbsp
680 ml/ 24 fl oz
1 tbsp
1/2 tsp
2

Garnish:
2
6
4

chicken
mutton or lamb fillets
beef fillets
satay stick at hand
charcoal

garlic
lemon grass (sliced)
coriander powder
turmeric powder
cumin powder
fennel powder
cinnamon powder
ground pepper corns
a little water or coconut milk, if handy
coconut oil
sugar
salt

dried chilies
shallot
clove garlic
lemon grass (sliced)
candlenuts
belacan (shrimp paste)
roasted groundnuts
grated coconut
tamarind pulp
water
sugar
salt
onions

cucumber
onions
ketupat (compressed rice)
 

Method:

A. For main:

1. Slice thinly each type of meat according to grain and into strip of 1.2 cm (1 inch) wide. Remove all sinews.

B. For marinade:

1. Grind or pound garlic and lemon grass together and blend in evenly powdered spices. Add a little water or coconut milk, if handy, to obtain a smooth paste. Mix in coconut oil, sugar and salt.

2. Divide marinade into 3 lots. Marinade each type of meat in each lot for 3 hours. They may be skewered at the same time.

3. Take satay sticks and skewer each type of meat for 1/2 length of stick. Repeat until all meats are skewered. Save left-over marinade for grilling.

C. For special sauce:

1. Prepare dried chilies. Grind or pound all ingredients together for spice paste until smooth. blend in evenly powdered spices.

2. Grind or pound roasted groundnuts.

3. Fry grated coconut in a very dry pan and over low fire until golden brown and put aside.

4. Prepare 680 ml (24 fl oz) tamarind juice. Boil tamarind juice and add in mixture of spices, sugar and salt. Stir well, lower fire and allow to simmer for a while until fragrant.

5. Cut each onion into 4. Add onion wedges, fried grated coconut and pounded roasted groundnuts to sauce and stir all the time until there is a layer of oil on the surface.

D. For garnish:

1. Cut cucumbers into wedges.

2. Cut each onion into 4.

3. Cut each ketupat (compressed rice) into 9.

4. Place each garnish on a separate plate.

E. For serving:

1. If satay grill or barbecue is used, start charcoal fire in good time. Grill 6 skewers of each meat at a time. Satay can also be grilled under an electric grill in the kitchen.

2. Brush left-over marinade on both sides of satay while grilling to enhance flavor. Grill until brown and crispy.

3. Serve with special sauce and garnish.