675g chicken, beef or pork, sliced into 2.5cm pieces and lightly scored to tenderise the meat

Marinade (combine in a bowl):
1 tbsp ground coriander
1 tsp ground turmeric
1/2 tsp chilli paste
1 tsp cumin powder (jintan putih)
1 tsp fennel powder (jintan manis)
1 tbsp lemon grass (serai), sliced and pounded finely
2 thin slices galangal (lengkuas), pounded finely
1/4 tsp pepper
2 tbsp sugar
1 tbsp light soy sauce
Salt to taste
3 tbsp pati santan


Mix meat with marinade and allow to stand for more than an hour. Thread meat onto satay sticks or skewers.

Brush meat with pati santan or remaining marinade just before grilling over heated charcoal. While grilling, brush occasionally with oil.

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