Satay Citarasa

Try these delicous Malaysian cuisine at home.

Satay Citarasa

Ingredients

300g Australian beef, topside 300g chicken fillet 400g squids (A) Spices, ground and combined: 10 shallots 2cm piece fresh turmeric 4cm piece galangale 3cm piece ginger 1/2 tsp ground fennel (jintan manis) 1/2 tsp coriander powder (ketumbar) 1 tbsp chilli paste (B) Seasoning: 2 tbsp brown sugar 1 tsp salt or to taste 1 tsp thick soy sauce 3 tbsp honey 2 tbsp thick coconut milk Bamboo satay skewers, soaked overnight or for several hours. (C) Sauce harmoni - combined: 1 tbsp fresh chilli paste 2 tbsp dried chilli paste 8 shallots, ground 5 cloves garlic, ground 1 tsp belacan powder granules 1/2 cup thick coconut milk 1/2 cup asam jawa juice (2 tbsp asam jawa mixed with 1/2 cup water) 1 tbsp lime juice 3 tbsp castor sugar 1 tsp salt or to taste 1/2 cup roasted peanut, coarsely ground 1 pandan leaf, knotted 1 stalk lemon grass, smashed 4 tbsp oil Method Cut beef into 2cm strips. Cut chicken fillet into 2cm strips. Remove ink bags from squids. Cut into 2cm slices. Marinate the meat and squid with combined spices (A) and seasoning (B). Refrigerate for several hours, preferably overnight. Add two tablespoons of oil to the marinated ingredients. Thread meat and squids onto the skewers. Reserve the remaining marinade for glaze when grilling or barbecuing the meat until well browned and cooked. To prepare the sauce: Heat oil in a wok and fry ingredients (c), pandan leaf and lemon grass till aromatic. Add coconut milk, asam jawa juice and lime juice. Bring to a gentle boil and simmer until oil rises to the top. Stir in ground peanuts, sugar and salt. Serve sauce with satay meat. Satay Source Ingredients Spices – (ground) 15-16 dried chillies 2 fresh red chillies 12 shallots 2 cloves garlic 4 candlenuts 1 stalk lemon grass 1 tsp fennel powder 1 tsp cumin powder 1 tbsp ground coriander 2 slices galangal 6-7 black peppercorns 200g roasted peanuts, coarsely ground. 1 grated coconut, squeezed for 250ml thick coconut milk 250ml water, to be added to the residue of the squeezed grated coconut then squeeze for thin coconut milk 1 tbsp tamarind paste, mixed with 100ml water and squeezed for tamarind juice. 1 ½ - 2 tbsp sugar or to taste 1 tsp salt or to taste 5 - 6 tbsp oil Method Heat oil in a wok and fry ground spices for 2-3 minutes. Add 1-2 tablespoons thick coconut milk and simmer until oil rises and is fragrant. Pour in thin coconut milk and tamarind juice. Continue to simmer for 10-15 minutes. Add the ground peanuts and thick coconut milk. Simmer for 2-3 minutes over low heat. Add sugar and salt to taste. Bring to a boil for 3- 4 minutes.