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