The satay is closely related to the kebab, they are marinated pieces of meat placed on a skewer or some kind of stick, and then grilled or roasted in the oven.http://rasamalaysia.com/recipe-chicken-satay/ Satays are a common dish found in South East Asia. Each country in South East Asia has their own version of the dish using different ingredients.

Satay found in Malaysia consists of any kind of meat, usually chicken, beef, or lamb, peanut sauce for dipping your skewers into, and a Malaysian rice cake called ketupat, along with onions, and cucumber for garnish. Satays are available everywhere in the country, from street vendors day and night, and restaurants. The basic Malaysian satay recipe will call for shallots, lemon grass, turmeric powder, and coriander seeds.http://rasamalaysia.com/recipe-chicken-satay/

Satay found in Thailand use a marinade of either coconut milk or condensed milk for its basic recipe.http://www.thaitable.com/Thai/recipes/Satay.htmhttp://rasamalaysia.com/recipe-chicken-satay/ Satays are served with peanut sauce for dipping. The peanut sauces made in Thailand are made from peanuts freshly grounded into a paste, with a combination of texture and creaminess.http://www.thaitable.com/Thai/recipes/Satay.htm

Satay found in Indonesia use a marinade of a sweet soy sauce called kecap manis as the main ingredient. It is sweetened with palm sugar, and has a thick, deep brown color.http://www.epicurious.com/tools/fooddictionary/entry/?id=3142http://rasamalaysia.com/sate-recipe-sate-babi-sate-ayam/ Any kind of meat can be used, but chicken and pork are popular.http://rasamalaysia.com/sate-recipe-sate-babi-sate-ayam/

• Mortar and pestle
• Large mixing bowls
• Plastic wrap
• Indoor grill or barbecue
• 1 pound beef tenderloin, rib eye or flank steak, cut into stripshttp://www.malaysianfood.net/recipes/recipesatay.htm
• 1 pound boneless chicken, preferably dark meat, cut into strips
• 2 tablespoons vegetable oilhttp://www.pinoyrecipe.net/malaysian-satay-chicken-recipe/
• 1 teaspoon turmeric powder
• 1 teaspoon of chili powder
• 4 tablespoon sugar
• 12 shallots, coarsely chopped
• 6 garlic cloves, coarsely chopped
• 2 stalks lemon grass, coarsely choppedhttp://rasamalaysia.com/recipe-chicken-satay/
• turmeric root, cut into 2 inch pieces or galangal and ginger (galangal is similar to ginger, has a peppery flavor)http://www.theepicentre.com/Spices/galangal.html
• 1 teaspoon white peppercorns
• 1 teaspoon coriander seeds
• 2 teaspoon fennel seeds
• 2 teaspoon cumin seeds
• 1 teaspoon dried shrimp paste
• 4 teaspoons of kecap manis (a sweet soy sauce with a syrup like texture, sweetened with palm sugar)http://www.epicurious.com/tools/fooddictionary/entry/?id=3142
• 1 teaspoon of oyster sauce
• Bamboo skewers

1. Add lemon grass, shallots, garlic, chili powder, turmeric root (or galangal and ginger), white peppercorns, coriander seeds, fennel seeds, cumin seeds, and dried shrimp paste to a mortar and pestle. Ground everything together into a paste.
2. Add turmeric powder, vegetable oil, kecap manis, oyster sauce, and sugar to the mortar and pestle. Mix together and pour into a large mixing bowl. Set aside.
3. Prepare beef and chicken by cutting into thin, long strips. Place into separate bowls.
4. Pour the marinade over the beef and chicken, and cover with plastic wrap. Let stand for about 3 to 4 hours in the refrigerator. Overnight would be better.
5. Preheat the grill.
6. Place the meat onto the skewers, about 3 per skewer.
7. Grill on the barbecue or an indoor grill until browned.
8. Serve with a peanut sauce.

• Mortar and pestle
• Mixing bowl
• Saucepan
• Serving bowl
• 1 tablespoon red wine vinegarhttp://www.cooks.com/rec/view/0,1718,150178-237195,00.html
• 2 tablespoons tamarind pulphttp://www.malaysianfood.net/recipes/recipesatay.htm
• 3/4 cup warm water
• 3 cups coconut milk
• 2 cups roasted peanuts, coarsely pounded
• 1/2 cup peanut oil or vegetable oil
• 3 tablespoons sugar
• Salt to taste
• 2 or 3 medium red onions, coarsely chopped
• 6 garlic cloves
• 5 tablespoons chili paste
• 2 stalks lemon grass (white parts), coarsely chopped
• 1 teaspoon lemon juicehttp://www.cooks.com/rec/doc/0,161,158167-246199,00.html
• 1/2 tablespoon curry powder
• 1 teaspoon dried shrimp paste

Instructions

1. Prepare garlic, lemon grass, and red onion.
2. Add garlic, lemon grass, red onion, red wine vinegar, curry powder, chili paste, and dried shrimp paste to a mortar and pestle. Grind into a paste.
3. Add tamarind pulp and warm water to a mixing bowl. Separate the seeds and fibers from the pulp by squeezing together. Strain and throw away seeds and fibers, keep the water.
4. Add peanut oil or vegetable oil to a saucepan and heat. Add the ground paste and saute until browned.
5. Add the tamarind water to the saucepan and bring to a boil.
6. Add coconut milk, salt, and sugar. Bring to a boil, then reduce the heat to a simmer. Let simmer for about 10 minutes.
7. Grind the peanuts into a paste to a texture you desire. Add to the saucepan along with lemon juice. Let sauce simmer until thick. Add more coconut milk if needed.
8. Serve warm with beef and chicken satay.