Ingredients
1 lb beef, pork or chicken, very thinly sliced and cut into strips: Chicken 1/2" thick, beef 1/8 " thick, pork 1/4 inch thick
Marinade
2 cloves garlic, minced
1/2 onion, chopped
1 tbsp brown or palm sugar
1 tbsp fish sauce
1/2 tsp tamarind pulp, dissolved in 2 tbsp hot water or 2 tbsp lemon juice
Peanut Sauce
8 tbsp crunchy peanut butter
1/2 onion, finely chopped
1 cup coconut milk
1 tbsp brown or palm sugar
1 tsp cayenne (or to taste-1/8 for people who don’t like hot spices)
1 stalk lemon grass, finely chopped
1 tbsp fish sauce (Nam Pla)
1 tbsp dark, sweet soy sauce (kecap Manis Sedang) or 1 tbsp soya sauce & 2 tsp dark molasses)
Preparation
Soak bamboo skewers in water to cover. Place all the marinade ingredients in a blender or food processor and process until smooth. Thread the meat strips on skewers, filling each skewer, and place in a shallow dish, preferably with a leakproof lid. Pour the marinade over the meat and marinate overnight or a minumum of 30 minutes, turning occasionally.
Heat a grill or broiler to a heat for at least 10 minutes. Combine the sauce ingredients in a small pot and bring to a boil, stirring . Remove and pour into small bowls for accompaniment. Remove the satay from the marinade and cook quickly and fiercely. (Time will vary, but should never exceed 5 minutes total for all sides.) Serve with sauce and sweet and sour cucumbers.
