Easy Satay recipe, a favourite street food for so many people! Tiny pieces of marinated meat on skewers are barbecued to perfection before being served with a peanut sauce and slices of cucumber and onions.
Cut the meat into bite sized pieces, I'd say about 1-1.5 inches and thinly.
Grind all the ingredients up to "Optional" to a smooth paste, adding water as necessary.
Marinade the meat with the ground paste for a couple of hours at least but preferably overnight.
Soak the skewers in water for about 30 minutes before threading the meat. This will stop the skewers from burning. The threading will take about 10-20 minutes, depending on your skill!
Mix the basting ingredients and set aside.
Barbecue or grill, basting from time to time, you shouldn't need more than 3-5 minutes each side, depending on the thickness of your meat and the strength of your heat source.
The Sauce
Chop the nuts to a coarse grind.
Grind the onions, garlic and chillies to a smooth paste.
Place all the sauce ingredients into a saucepan, bring to a boil and leave to simmer for 10 minutes or until thickened to desired consistency. Stir every so often.
Notes
Serve with the sauce, some cucumber wedges and slices of onion. Some traditional rice cakes called ketupat or lontong are usually also served alongside.