Chicken & beef satay
Ingredients
19
Steps
7
Serves
4
Cook Time
265-270 Min
Ingredients
For the peanut sauce
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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.
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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.
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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.
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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.
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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.
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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.
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Serve the satay sticks hot on a platter with a small bowl of peanut sauce.