Recipe of the Week: Singapore Hawker-Style Satay

For Part 2 of our Asian recipe series, we are presenting you with Singapore hawker-style satay. Satay is the Singaporean interpretation of kebabs. The taste is distinct. It is different from the satay you usually find in some Thai restaurants here in the US. The marinate on the meat is so much more profound and flavorful, and you usually have the choice of chicken, beef, or mutton. If you're looking for something authentic tasting, this is the recipe you have to try!

Ingredients

We used both beef and chicken, so you can choose to do either one or both meats.

1 chicken breast, pounded thin and chopped into 1-inch pieces

1 8oz hanger steak, pounded thin, slice thinly against the grain

2 shallots, peeled

2 cloves garlic, peeled

3 stalks of lemongrass, keep only the white part

1tbsp minced galangal (or ginger)

2 tbsp ground coriander

2 tsp ground cumin

1/2 tsp tumeric

6 tbsp cane sugar

1 tsp salt

1 tbsp kecap manis (Indonesian dark and sweet soy sauce, available from Asian grocery stores)

3-4 tbsp peanut oil

bamboo skewers (soak for at least 2 hours)

1 cucumber

1 small onion, quartered

Directions

In a food processor, grind shallots, garlic, galangal, coriander, cumin, tumeric, salt, sugar, peanut oil, and kecap manis into a smooth paste.

Marinate chicken and beef with spice paste overnight.

Thread meat onto bamboo skewers and grill about 5 minutes each side (you want a slight char).

Serve with cucumber, onions, and a peanut dipping sauce.

For peanut dipping sauce, you will need:
1.5 cup toasted peanuts, unsalted and skinless
1 tbsp tamarind paste
1 tbsp kecap manis
1 shallot
1 clove of garlic
1 stalk lemongrass, white part only
1/2 tbsp minced galangal
1.5 tbsp sugar
pinch of salt
1 tbsp coriander powder
6-8 dried red chilies
1/4 cup peanut oil

Directions
In a food processor, coarsely chop up peanuts. Set aside.
Then process the shallot, garlic, lemongrass, galangal, coriander, salt, sugar, and chilies.
Heat oil and fry the spice paste until fragrant.
Add peanuts to spice paste and simmer for 15 minutes.
You can dilute the mixture with water if it gets too thick.

Serve at toom temperature with the satay.