Chicken & beef satay
Ingredients
19
Steps
7
Serves
4
Cook Time
265-270 Min
Ingredients
For the peanut sauce
Soak the tamarind pulp in the hot water for a few minutes, then hold the pulp over the bowl and squeeze to extract as much liquid as possible. Discard the pulp and set the tamarind liquid aside.
Prepare the satay by using a sharp knife to cut the chicken and the steak into small chunks. Put in a deep baking tray and set aside.
Heat a small frying pan, add the coriander and cumin seeds, and dryroast for 1–2 minutes until aromatic, stirring constantly. Remove from the heat and pound to a fine powder using a mortar and pestle.
Put the pounded spices in a blender or food processor with the onion, tamarind liquid, soy sauce, garlic, vegetable oil, turmeric, five-spice powder and a pinch of salt. Whiz for a few seconds, then pour over the meat. Cover and leave to marinate in the refrigerator for 4 hours, turning the meat occasionally.
Thread the meat onto soaked bamboo skewers. Put under a hot grill or on a barbecue, and grill for 10–15 minutes, turning frequently and basting with any extra marinade.
To make the peanut sauce, put the peanut butter, coconut, lemon juice, soy sauce, sugar and chilli powder in a clean pan. Add 300ml/10fl oz water, and bring slowly to the boil. Reduce the heat and simmer gently for 5 minutes until the coconut has dissolved and the sauce thickens. Adjust the seasoning to taste.
Serve the satay sticks hot on a platter with a small bowl of peanut sauce.