Malaysian Nyonya Satay



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


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



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.


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.

Simmer another 5 minutes. Put in small onions. Stir for 1 min. Remove from fire.

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