• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • Meat
  • 600 grams Lean meat (Mutton, Beef or Chicken)
  • 50 grams Fresh tumeric
  • 1 stalk Sliced thinly Lemon grass
  • 10 corns Ground to paste Peppercorns
  • 1/2 tsp Salt
  • 2 tblsp Thick coconut milk
  • 50 sticks Skewers
  • Gravy
  • 1/2 inch Galangal (Lengkuas)
  • 10 pieces Candle nut (Buah Keras)
  • 10 pieces Dried Chillies
  • 5 pieces Fresh Chillies
  • 20 bulbs Peeled Small onions (Shallots)
  • 2 cloves Garlic
  • 2 tblsp Vegetable Oil
  • 1 lump Ping-pong ball size Tamarind paste
  • 1/4 pint Evaporated/coconut milk
  • 2 tsp Lemon juice
  • 3 tblsp Sugar
  • 1 tsp Salt
  • 600 grams Roasted & pounded Groundnuts

Instructions

  1. Meat: Cut meat into thins slips (2 1/2 by 1/2 inch lengths). Season meat with tumeric paste and other ingredients. Pierce through skewers and grill until lightly brown. Serve with buttered toast sliced raw cucumbers and raw onions.
  2. Gravy: Mix tamarind with water then strain to get juice. Heat oil in pan add chilli paste stir three minutes. Put in tamarind water then stir 5 mins. Add milk lemon juice sugar salt and peanuts.
  3. Simmer another 5 minutes. Put in small onions. Stir for 1 min. Remove from fire.

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