Beef and Chicken Satay with Peanut Sauce
Satay is one of my all time faaaaavourite street eats, which is not surprising considering I spent six years of my childhood growing up in Malaysia where it’s every where!
- 3 stalks lemongrass chopped
- 3 cloves garlic peeled
- 2 cm ginger piece peeled and chopped
- 2 teaspoons turmeric powder
- 1 ½ tablespoons brown sugar
- 1 teaspoon salt
- 1 ½ tablespoons peanut oil
- 500 g beef steak e.g. scotch, rump, sirloin, cut into bite-sized pieces
- 500 g boneless skinless chicken thighs cut into bite-sized pieces
- 30 bamboo skewers soaked in water
- 2 stalks lemongrass chopped
- 3 cm ginger piece peeled and chopped
- ½ teaspoon cumin ground
- ½ teaspoon ground coriander
- 1-2 tablespoons chilli paste
- 2 tablespoons oil e.g. peanut, canola or soy
- 150 g roasted peanuts coarsely ground
- ½ cup water
- 3-4 tablespoons tamarind juice* or lemon juice
- 2-3 tablespoons brown sugar
- soy sauce to taste GF if required
- 1 telegraph cucumber cut into 3cm chunks
- 1 red onion cut into small 1-2cm chunks
- Place all marinade ingredients in a food processor and blend until a smooth paste. Combine with chicken and beef pieces (in separate bowls) and leave to marinate in the fridge for at least 1 hour or up to overnight.
- Thread marinated beef and chicken onto bamboo skewers and set aside until ready to cook.
- To make the peanut sauce, combine lemongrass, ginger, cumin, coriander and chili paste in a food processor and blend until smooth. Heat oil in a wok and fry the spice paste for a few minutes until fragrant. Add ground peanuts, water, tamarind juice, and sugar. Season with salt and simmer until thick, about 5 minutes.
- Cook beef and chicken satay on a preheated barbeque or grill plate until cooked through, about 3 minutes each side.
- Serve satay with peanut sauce, cucumber and red onion.
*To make tamarind juice, mix tamarind paste with boiling water according to packet instructions. Tamarind paste is sold in the International section of supermarkets, but if you can’t get hold of it, don’t worry – just use lemon juice. It has the same tart flavour! The smell of marinated satay meat skewers grilled over charcoal and open flames at open air hawker food stalls is one that is permanently etched into my memory, and it makes me salivate thinking about it! To make tamarind juice, mix tamarind paste with boiling water according to packet instructions. Tamarind paste is sold in the International section of supermarkets, but if you can’t get hold of it, don’t worry – just use lemon juice. It has the same tart flavour!