Satay (Singaporean)

2 cucumbers, sliced

2 onions, peeled and sliced

40 satay sticks (skewers)

Rempah to Blend (spice mix):

1 stalk lemongrass, peel and use white portion

only, 10 shallots, peeled,

2 tsp coriander powder,

1 tsp cumin powder,

1 tsp turmeric

1/4 tsp cinnamon powder,

1 1/2 tsp

2 tsp sugar,

2 tbsp ground roasted

peanuts, 1 tbsp oil

Marinade meat with rempah for 30 minutes, skewer the meat. Grill satay

240oC for 5-7 mins on each side, basting with oil during cooking. Serve with peanut

sauce, cucumber and onions.

Peanut sauce:

2 stalks lemongrass (white portion only),

180ml oil,

4 rounded tbsp tamarind

4 to 6 cups of water,

4 tbsp sugar,

1 tbsp salt,

4 to 5 tbsp oil.

Rempah to blend for Sauce:

12 slices of galangal,

12 peeled shallots,

6 cloves garlic,

20-30 softened

dried chilli, 1 tbsp prawn paste.

Knead tamarind pulp with 2 cups of water and strain. Heat a wok over a

high flame, add oil. Stir fry the rempah and lemongrass till fragrant. Add

tamarind water, boil for 2 minutes before adding sugar, salt ,

ground peanut and about 2 cups of water. Simmer until the sauce thickens.