Satay (Malaysian Style)

I have such good memories of Satay.  When I was a kid the word Satay equals Kajang  ('Satay town' - located about 13 miles away from the capital city Kuala Lumpur) where I used to live.  It means an outing for my brothers and I.  We look forward to it with great anticipation.  It is a promise of delicious food and freshly squeezed sugar cane juice! Satay is definitely a favorite of my family and I hope it will become yours too!






Ingredients
1 lb. skinless chicken thigh meat or beef sirloin or flank
1/2 cup chopped shallots or red onion
1/4 cup grated fresh lemon grass
2 (1-inch) piece fresh ginger, grated
1 (1-inch) galangal (Thai ginger), grated


1/2 Tbs. ground coriander
1 tsp. ground cummin
1 tsp. ground turmeric
1/2 cup sugar
1 tsp. salt
1/4 cup oil


(About 20 bamboo skewers, soaked 1/2 hour before using)
Sliced cucumber and onion



Instructions

1.  Cut the chicken or beef into 2-3 inch length strips (I find that this will make your job easier when you skewer the meat).  

2. Grate (or use a mircroplane) lemon grass, ginger and galangal for the meat marinade and the peanut sauce.  The reason you grate these 3 ingredients first is because you will end up with a smoother spice paste.

3.  Grind shallots, grated lemon grass, ginger and galangal in a food processor to a smooth paste.

4.  Place the chicken or beef slices in a mixing bowl and marinate meat with the spice paste, dry herbs and seasonings. Cover and marinate in the refrigerator for about 3 hours.

5.  Heat a grill, preferably charcoal, to medium-high. 

6.  Meanwhile, thread meat on to soaked bamboo skewers.

7.  Grill for 3 to 5 minutes or until cooked through, turning halfway through.

8. Serve with Peanut Sauce http://thegluttonsquare.blogspot.com/2010/07/peanut-sauce-for-satay.html and sliced cucumber and onion.

Galangal

Shallots