Satay Sauce and Marinade

posted by Maree 08-03-98 9:13 PM

To go with 500 g. (1 lb.) cubed lamb, beef, pork or chicken.

2 teas. Red curry paste
4 cloves garlic, chopped
1 teaspoon ground turmeric
1/2 cup soy sauce
2 stalks lemongrass (tender part only)
2 Aus. Tabs. (8 teaspoons) palm sugar or brown sugar

Satay Sauce:
2 Aus. Tabs. (8 teaspoons) tamarind pulp- buy at Asian or Pacific food sellers
4 Tabs. (3 fl. oz. + 1 teaspoon) boiling water
2 cups shelled raw peanuts, dry roasted (OR 250 g. crunchy peanut butter)oil
5 cloves garlic, chopped
5 fresh red chillies / chiles
150 g. (5 oz.) palm sugar/ brown sugar
2 cups coconut milk
salt to taste

Marinade: blend everything in food processor.

Marinate meat for 1 hour (in fridge) before threading onto skewers (if using bamboo skewers, soak in water about 30 minutes- stops them burning).

Sauce: soak tamarind pulp in boiling water for 30 minutes. Squeeze (use gloves for reasons of hygiene and 'cause the water may still be hot!) then pass through a food mill or coarse strainer. Reserve liquid; discard pulp.

Crush nuts (if using) in food processor.

Heat oil in wok or frying pan/skillet with a little oil and fry garlic until pale gold in colour. Add chillies, peanuts and sugar. Stir in tamarind water and coconut milk. Mix well and add salt to taste.

Cook, stirring, until oil separates and floats to the top. Turn off heat and allow to cool.

Spoon into a jar and refrigerate until needed.

To serve: Grill/ barbecue marinated meat on all sides. Spoon over satay sauce and serve extra at the table.

Serve with rice and salad.

Adapted from Stephanie Alexander's "The Cook's Companion: The complete book of ingredients and recipes for the Australian kitchen" (1996), Viking Press (Penguin), Ringwood (Melbourne); NY, NY. ISBN: 0 670 86373 4.

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