Singapore Satay

Singapore Satay


Peanut sauce:
15 small shallots
8 cloves garlic
2 stalks lemongrass
3 tbsp chilli paste – to taste
4 thin slices galangal
2 tbsp salt
Ground to a paste

6-8 tbsp. sugar
4 tbsp tamarind or lime juice
455g roasted ground peanuts –Boil peanuts with 900 ml water over low heat until thick.
200 ml oil & 25ml peanut oil

Heat oil in wok and fry paste till fragrant.
Add paste to peanut mixture and place over low heat. Add salt sugar & tamarind and stir until sugar is dissolved. Cool

500g beef – sliced into strips

Place Into processor and blitz into a paste:
10 shallots (small)
2 cloves garlic
½ tsp turmeric
4 stalkks lemongrass
2 slices galangal

Combine in a bowl:
1 tsp dark soy
1 tsp salt
4 tbsp sugar
4 tbsp oil
Add this to the paste. Combine

2 tbsp coriander
2 tsp cumin


Rub paste over meat
Sprinkle over Coriander & Cumin
Mix thouroughly.
Cover & Place in fridge for at least an hour.
Grill serve with peanut sauce, raw cucumber, onions & beans.