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SATAY AYAM (SATAY CHICKEN)
SERVES 6 AS A STARTER
You will need about 20 bamboo skewers for this recipe.
500g chicken thigh fillets, cut into strips
500g beef rump, cut into thin strips
Vegetable oil, to drizzle 2 Lebanese cucumbers, seeds removed, finely chopped
Lime wedges, to serve
MARINADE
1 tbs brown sugar
1 tbs ground turmeric
2 tsp fennel seeds, crushed
2 tsp ground cumin
1 tsp ground coriander
6 small Asian (red) eschalots, chopped
6 garlic cloves, chopped
1 tsp shrimp paste
¼ cup (60ml) vegetable oil
SATAY SAUCE
2 lemongrass stalks, lightly bruised, thinly sliced
5cm (25g) galangal, finely chopped
1 tsp shrimp paste
2 tbs vegetable oil
2 tbs tamarind paste
½ cup (125ml) coconut milk
1 cup (150g) roasted peanuts, crushed
2 tsp soy sauce
1 tbs brown sugar, or to taste
For the marinade, place all ingredients in a small food processor and whiz to a paste. Divide between two larger bowls, and add chicken to one, and beef to the other. Toss to coat, then cover and chill for 2 hours to
