(Singapore Satay)

Ingredients

• •Meat:
• •2 pounds boneless chicken or rump steak
• •7 ounces palm sugar
• •1 tablespoon sugar
• •1 teaspoon tamarind pulp
• •1/2 cup water
• •1 1/2 teaspoons salt
• •3 1/2 tablespoons coriander seeds or 2 1/2 tablespoons ground coriander
• •5 tablespoons vegetable oil
• •To Pound:
• •5 candlenuts (optional)
• •2 stalks fresh lemon grass or one teaspoon powdered lemon grass
• •2 ounces galangal (lengkwas, a hard ginger also known as kha in Thai) or use 5 teaspoons powdered galangal
• •1 fresh red chili
• •5 ounces shallots or onions, peeled
• •Sauce:
• •1 cup toasted peanuts, pounded fine
• •1/4 cup sugar
• •1/2 tablespoon rice vinegar or malt vinegar
• •2 ounces tamarind pulp
• •2 cups water
• •1/2 cup vegetable oil
• •3/4 teaspoon salt
• •1 stalk lemon grass, smashed lightly
• •Spice Mixture to Pound:
• •3 candlenuts
• •15 grams fresh galangal or one-and-a-half tsp powdered galangal
• •15 dried chilies, soaked in warm water
• •3 cloves garlic, peeled
• •One teaspoon shrimp paste, belacan
• •1 ounce shallots or onions, peeled

Directions

1. 1Cut rump steak into long strips with the grain and then slice thinly. Cut chicken into small half-inch cubes.
2. 2Melt palm sugar over low heat with 1/4 cup water. Strain and discard grit. Mix tamarind pulp with quarter cup water, knead and sieve to discard fibers and seeds.
3. 3Toast coriander on medium heat in an oven until fragrant. Grind in a coffee grinder. Or substitute with two-and-a-half tablespoons ground coriander.
4. 4Wash candlenuts. Peel galangal. Use only the bottom 5 centimeters of the lemon grass. Slice roughly. Pound or grind the candlenuts, galangal, lemon grass, chili and shallots.
5. 5Mix with the palm sugar, white sugar, salt, tamarind water and coriander powder.
6. 6String three pieces of meat to a skewer and marinate in the spice for at least 10 hours.
7. 7Barbecue over glowing coals until cooked and browned.
8. 8To make the sauce, mix tamarind pulp with water and strain for juice.
9. 9Pound or grind spice mixture until very fine.
10. 10Fry spice mixture in hot oil until fragrant. Add remaining ingredients, and boil for 15 minutes, stirring well. Allow the spices to infuse into the peanuts. This sauce is a satay dip as well as a dressing for mixed salad called gado gado.