How to cook sate/satay - Malaysian style

Sate/Satay is one of many Malaysian's famous cuisines. Satays are made from chicken, beef or tripe and are eaten with peanut sauce, sliced cucumber, onion wedges, and compressed rice ("ketupat").

In Malaysia you can find satays from hotel restaurants to roadside stalls. The local agrees that satays taste best when cooked on charcoal grill rather than on electric/indoor grill.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 pound meat (chicken or beef)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 stalk of lemon grass (finely chopped) or 1 ½ tsp ground lemon grass
• 2 shallots (finely chopped)
• 2 clove of garlic (finely chopped)
• 1 tbsp brown sugar
• 3 tbsp of coconut milk (optional - for basting)
• salt and pepper to taste
• some wooden skewers (soak in water for about half and hour to prevent burning when grilling)

1. 1. Cut the meat into 1 inch cubes about ½ - ¾ inch thick.

2. 2. Marinate meat with all the ingredients and set aside for at least an hour. To get better taste marinate the meat overnight.

3. 3. Thread about 5 pieces of meat on each skewer just like a kebab.

4. 4. Before grilling brush the meat with some coconut milk if you like. This can be omitted if you are watching the fat content of your food.

5. 5. Grill on outdoor or indoor grill. Turn over until cooked.

6. 6. Sate/satay is commonly served with peanut sauce, sliced cucumber, onion wedges and compressed rice ("ketupat").

7. 7. Please visit my peanut sauce recipe on "How to cook Malaysian peanut sauce".
   
   Enjoy!!