Singapore Satay

Recipe Instructions Cut pieces of meat 3/4-inch square and 1/2-inch thick. Blend shallots, garlic, lemon grass and ginger together. Mix in spices, salt, turmeric and brown sugar. Soak tamarind in 1/4 cup warm water 5 minutes, squeeze and strain for juice. Add to other ingredients, mix well; stir in meat, marinade for at least 6 hours. If possible use Bamboo skewers soaked in cold water 1 hour. Thread 4 to 5 pieces of meat onto each skewer and cook over charcoals or under broiler until golden brown. Baste frequently with oil, while cooking. Serve with sauce. Sauce: Blend chiles, shallots, garlic clove, Macadamias and lemon grass or lemon peel. Fry gently in the oil 5 minutes, stirring frequently, then add coconut milk and bring gently to boil. Add all other ingredients and simmer for 2 minutes. Serve at room temperature.