Chicken & beef satay
serves 4
ingredients
2cm/3⁄4in piece of tamarind pulp
100ml/31/2fl oz hot water
2 skinless chicken breast fillets
350g/12oz flash-fry steak
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 onion, chopped
1 tablespoon light soy sauce
2 garlic cloves, crushed
2 tablespoons vegetable oil
1 teaspoon ground turmeric
1 teaspoon five-spice powder
pinch of salt
For the peanut sauce
100g/4oz smooth peanut butter
100g/4oz creamed coconut,
crumbled
4 teaspoons freshly squeezed
lemon juice
1 tablespoon light soy sauce
1 tablespoon soft brown sugar
1 teaspoon chilli powder
• Soak the tamarind pulp in the hot water for a few minutes, then hold the
pulp over the bowl and squeeze to extract as much liquid as possible.
Discard the pulp and set the tamarind liquid aside.
• Prepare the satay by using a sharp knife to cut the chicken and the steak
into small chunks. Put in a deep baking tray and set aside.
• Heat a small frying pan, add the coriander and cumin seeds, and dryroast
for 1–2 minutes until aromatic, stirring constantly. Remove from the
heat and pound to a fine powder using a mortar and pestle.
• Put the pounded spices in a blender or food processor with the onion,
tamarind liquid, soy sauce, garlic, vegetable oil, turmeric, five-spice
powder and a pinch of salt. Whiz for a few seconds, then pour over the
meat. Cover and leave to marinate in the refrigerator for 4 hours,
turning the meat occasionally.
• Thread the meat onto soaked bamboo skewers. Put under a hot grill or
on a barbecue, and grill for 10–15 minutes, turning frequently and
basting with any extra marinade.
• To make the peanut sauce, put the peanut butter, coconut, lemon juice,
soy sauce, sugar and chilli powder in a clean pan. Add 300ml/10fl oz
water, and bring slowly to the boil. Reduce the heat and simmer gently
for 5 minutes until the coconut has dissolved and the sauce thickens.
Adjust the seasoning to taste.
• Serve the satay sticks hot on a platter with a small bowl of peanut sauce.
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