Kajang Satay (Beef and Chicken)

Kajang Satay

Part 1 - Kajang Satay - with Peanut Sauce

2 lbs
rump steak, cut into 2 cm thick cubes
2 lbs
chicken breast or thigh, cut into 2 cm thick cubes
3 tsp
turmeric powder
4 tsp
cumin powder
4 tsp
ground fennel powder
1 1/2 tsp
salt
1 tbsp
sugar
1/3 c
thick coconut milk
BASTING OIL:
1
stalk lemongrass, the bottom half bruised and splayed open with small knife to make a brush
1 tbsp
peanut oil
1 tbsp
light soy sauce
1 tbsp
liquid honey

Combine all the spices, sugar and salt with the coconut milk in a bowl and stir well to dissolve the sugar.

Put half of the marinade in another bowl and using a pair of disposable gloves (as the turmeric will stain your hands yellow) – mix the marinade with the chicken pieces, while mixing the beef cubes in the first bowl.

Cover both bowls with cling wrap and leave in fridge for at least 6 hours, preferable overnight. The longer the marinade time, the more the flavours will infuse the meat.

Soak sufficient bamboo skewers (calculate 3 – 4 pieces of meat on each skewer) in cold water for a few hours, then remove and pat dry with a towel. Thread skewers with meat and leave at least half the skewer uncovered, for grilling.

BASTING OIL: Combine in a bowl the peanut oil, soy sauce and honey and mix well.

Place skewers over hot coals or in a preheated grill until well done. Keep basting with the basting oil, using the lemongrass stalk ‘brush’ while turning the skewers to brown the meat to a crisp on the outside. Be mindful that chicken cooks faster and usually takes about 5 – 7 minutes on hot coals; beef would take at least 10 – 12 minutes.

To check ‘doneness’, pull out a piece of chicken/beef from the skewer with a fork. If it comes apart easily, with all the inside, all is cooked and is done.

Part 2 - Peanut Sauce for Satay

GRIND:
10
fresh red chilies or jalapeƱo peppers (remove seeds for less 'heat')
15
red shallots, peeled
5
cloves garlic, skinned
2
stalks lemongrass, finely chopped
2 tsp
fennel powder
2 tsp
cumin powder
2 inch
piece of galangal or ginger root
1 tbsp
black pepper corns
SAUCE:
2 tbsp
peanut oil
500 g
roasted peanuts, coarsely grounded
1 can (400 ml)
coconut milk
1/3 c
tamarind paste, mixed with 1 c water
2 tbsp
sugar
to taste
salt

Heat the peanut oil in a saucepan until smoking, then pour in the ground spice mixture. Simmer on medium heat for 7 – 10 minutes, stirring occasionally to prevent sticking. The mixture should now be aromatic and fragrant – now add the tamarind paste, with sugar and salt to taste.

Bring to boil and then add the coconut milk. Simmer on low heat for another 7 – 10 minutes and test taste: sauce should be spicy, tangy, salt-sweet and mildly sour.

Lastly, add the ground peanuts and mix well. Leave in pan for a few minutes, then remove from heat.

As the Kajang satay sauce is known to be very thick in consistency, you may add more ground peanuts until it is only slightly runny. This allows more sauce to stick to the meat when the skewers are dipped into the sauce bowl.

Directions

Serve the satay skewers with fresh cucumber wedges, red onion and pieces of “NASI HEMPIT”.

Yield: 5 Servings
Region:
Culture:
Category: Meat
Contributor: Veronica Janzen
Published in: Cultures in the Kitchen