Satay..satay...satay..

The night before Warid and Faiz embark on their journey exploring European countries (I don't know which countries they will be going... didn't ask both of them) I made some Satay... To be exact Chicken Satay... Actually it is for someone huuhuhuh ... and it was long since I make Satay and Kuah Kacang... so here the recipe.....

Satay Ayam

Ingredients:

Chicken or beef cut into small pieces (depends on how many you want to use but this recipe is for 1kg of meat)
3 big red onion
4 cloves of garlic
1 inch of ginger
1 inch of turmeric @ 1 tsp of the powdered one
1 inch of galangal
3 stick of lemon grass
2 tsp of cumin
2 tsp of black cumin
1 tsp of salt
Sugar (depends, for me I would like to add more sugar so that the meat will become sweeter)
Oil for drizzling during cooking the Satay.

Methods:

1. Blend all the ingredients, except the oil.
2. Marinate the meat for one night.
3. "Cucuk" or screw the meat to the bamboo screwer (make sure that you soaked the bamboo screwer with water first).
4. Then you barbecue it and drizzle some oil during the process of cooking it.

Kuah Kacang (Peanut Gravy)

Ingredients:

Groundnuts blended roughly.
4 red onions
4 cloves of garlic
1 inch of galangal
5-6 sticks of lemon grass
2 tbsp of blended dried chili
1 small bowl of tamarind juice
8-10 small pieces of Gula Melaka or Palm Sugar (brown sugar can be the substitute and if )
Oil for cooking.

Methods:

1. Blend the onions, garlic, galangal, and lemon grass and then fried it until you can smell it (naik bau dia huhhuhuhhu )
2. After a while add the blended dried chili and let it simmer for a while.
3. Add the tamarind juice .
4. Then the grounded nuts.
5. Lastly, add the salt and the Palm Sugar to taste.

p/s: If you like you can add mince meat in the kuah kacang. It is suitable if you going to eat it with some ketupat or nasi himpit.