Chicken & Beef Satay

Chicken & Beef Satay

Serves 4

Ingredients :


2cm/3

A ⁄4in piece of tamarind pulp

100ml/31/2fl oz predicament

2 skinless malformation fillets

350g/12oz flash-fry cut of meat

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 onion, chopped

1 tablespoon light-weight soy

2 garlic cloves, crushed

2 tablespoons oil

1 teaspoon ground turmeric

1 teaspoon five-spice powder

pinch of salt

For the peanut sauce

100g/4oz sleek paste

100g/4oz creamed coconut,

crumbled

4 teaspoons freshly squeezed

lemon juice

1 tablespoon light-weight soy

1 tablespoon soft refined sugar

1 teaspoon chilli powder


• Soak the tamarind pulp within the predicament for a number of minutes, then hold the

pulp over the bowl and squeeze to extract the maximum amount of liquid as potential.


• Prepare the satay by employing a sharp knife to chop the chicken and therefore the cut of meat

into little chunks. place in a very deep baking receptacle and put aside.

• Heat a little skillet, add the coriander and cumin seeds, and dry roast for 1–2 minutes till aromatic, stirring perpetually. take away from the

heat and pound to a fine powder employing a mortar and pestle.

• place the pounded spices in a very liquidiser or kitchen appliance with the onion,

tamarind liquid, soy sauce, garlic, oil, turmeric, five-spice

powder and a pinch of salt. Whiz for a number of seconds, then pour over the

meat. cowl and leave to marinade within the icebox for four hours,

turning the meat sometimes.

• Thread the meat onto soaked bamboo skewers. anaesthetize a hot grill or

on a barbecue, and grill for 10–15 minutes, turning ofttimes and

basting with any additional marinade.

• to form the peanut sauce, place the paste, coconut, juice,

soy sauce, sugar and chilli powder in a very clean pan. Add 300ml/10fl oz

water, and produce slowly to the boil. scale back the warmth and simmer gently

for 5 minutes till the coconut has dissolved and therefore the sauce thickens.

Adjust the seasoning to style.

• Serve the satay sticks hot on a platter with a little bowl of peanut sauce.