Recipes From Mama´s Kitchen: Satay

Satay
1kg of Meat (chicken or beef or lamb) cut into small cubes (mouth bite sizes)
3 tbsp coriander seed
1 tbsp fennel seed
3 cloves garlic
10 shallot (small red onions)
1cm medium size galangal
3 medium size 10cm lemongrass
2cm medium size ginger
1 cup thick mixture of tamarind paste & water
half cup of white sugar or brown/red sugar (gula merah)
3-4 tsp of salt to taste
Oil for barbeque or frying.

A. Directions
Blend the ingredients till coarsely fine and marinate meat overnight (or at least 7 hours).
2 options of cooking: The 1st option is to skewer meat on bamboo sticks for barbeque and brushed with oil freely when barbeque. The 2nd option is to fry them with 3 tbsp of vegetable oil, like satay goreng (fried satay).
Serve with plain rice or rice cakes, with sliced cucumber and onion.

Gravy
Blend items into paste: 20-30 medium size dried chillies
(seed to be removed and soak in warm water for 30mins)
3 cloves of garlic
10 cloves of shallot (small red onion)
1 tbsp shrimp paste (belacan)
1 kg of raw peanut
( To deep fry in oil and drain them and blend into a coarse condition )
1 cup of brown/red sugar (gula Melaka or gula merah)
If unavailable, substitute sugar for 1 cup of granulated sugar
1cm fresh galangal
3 lemongrass
Half cup of 4 tbps tamarind paste and water mixture
2 tsp of salt
Water

B. Directions
Fry paste in a pot with 2 tbsp of oil till fragrant (about 3 mins). Add the blended peanut, galangal, lemongrass and 1 cup of water. Stir well. Let it simmer about 5-10 mins. Add in the sugar. Add in more water if needed. Boil until gravy is quite thick or the oil visibly rising to the top.