Satay (Malay BBQ)

INGREDIENTS for Satay:

1 lb beef [tenderloin, rib eye or flank steak]
1 lb boneless chicken [preferably dark meat]
1 tsp turmeric powder
4 tbsp sugar
12 shallots
6 cloves garlic
2 inch turmeric root [kunyit basah] [Substitute: galangal, lengkuas in Malay, or if both unavailable, substitute with fresh ginger]
1 tsp white peppercorn
1 tsp coriander seeds
2 tsp fennel seeds
2 tsp cumin seeds
1 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
[Items to be grounded/blended in red]





Ingredients for Satay Peanut Sauce:

3 candlenuts [buah keras in Malay] [Substitute: macadamia nuts]
2 tbsp tamarind pulp
3 cups coconut milk
2 cups roasted peanuts, coarsely pounded
½ cup peanut oil, or vegetable oil
¾ cup warm water
3 tbsp sugar
salt
2-3 med red onions
6 cloves garlic
5 tbsp chili paste
2 stalks lemongrass, 4 to 6 inch of the ‘white’’ ends only, coarsely chopped
1 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
[Items to be grounded/blended in red]



Miscellaneous :

2 seedless cucumber, cut into bite-size wedges
2 red onions, cut in bite-size wedges
about 50 bamboo skewers, soaked in water 1 hr
4 tbsp oil combined with 1 tbsp sugar [This is the oil mixture for basting]
1 lemongrass stalk - cut the leaves or blades end straight across. Use a string to tie it into a basting brush [optional]