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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
Instructions
- 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.
