Satay & Sauce

Satay is one of the most famous Malay dishes in Singapore which is served at many hawker, restaurants etc. Whenever friends from overeseas come, I will recommend them this grilled seasoned skewered meat. Nowadays the prices of each satay stick is getting more expensive so I decided to try making them myself.

Recipe source for the Satay: kitchentigeress
( am using Pork insted of Chicken)

Pork Marinade

4 tbsp coriader seeds
4 tsp cumin seeds
20 shallots
4 clove garlic
8 stalks lemongrass, tender part only. washed and roughly chopped
4 slices galangal, washed and roughly chopped
1 tsp turmeric powder
2 tsp salt
3/4 cup sugar
2 tsp dark soya sauce

1 kg pork, washed, dried and cut small bite size
8 tbsp oil
40 skewers, soaked in water

Methods:
To Marinate Pork:
- toast coriander and cumin seeds over medium/low heat till toasty.
- while still hot, blend with shallts, garlic, lemon grass, galangal and turmeric to a smooth paste.
- mix with remaining ingredients for marinate.
- covered and refrigerate for overnight.

To grill Pork
- thoroughly mix pork and marinate with the oil
- thread pork on skewers
- spread marinate on the meat
- preheat oven to 200 degrees
- grill till charred

Recipe for the Satay Sauce: auntyyoung

Ingredients:

200g toasted peanut, blended with 400ml water ( I prefer the peanut to be more crunchy)
3 onion, blended
12 dried chilli, soaked and blended
125g gula melaka
125g oil
salt and sugar to taster

Method:

- Toast and skin the peanuts, then blend with water to form peanut gravy.
- Heat up some oil in a wok, add in blended onion and dried chilli, saute until the oil is separated from the sauce.
- Add in peanut gravy.
- Add more water if it becomes too sticky to saute. Stir well and bring it to boil, lastly add in gula melaka, salt and sugar for the final taste.