Satay

Ingredients

For the Satay Marinade:
1 lb (450 g) chicken, beef, or lamb, cut into bite-sized pieces
4 cloves garlic, minced
2 shallots, minced
1-inch piece of ginger, grated
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
2 tablespoons vegetable oil
1/4 teaspoon salt
For the Peanut Sauce:
1 cup roasted peanuts, ground
2 cloves garlic, minced
1 shallot, minced
1 tablespoon red curry paste or sambal oelek
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 cup coconut milk
1/2 cup water
Juice of 1 lime
For Serving:
Cucumber slices
Onion slices
Rice cakes or steamed rice

Instructions

Marinate the Meat

In a large bowl, combine the minced garlic, minced shallots, grated ginger, ground coriander, ground cumin, ground turmeric, soy sauce, fish sauce, brown sugar, vegetable oil, and salt.

Add the meat pieces to the marinade and mix well to coat.

Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.

Prepare the Peanut Sauce

In a medium saucepan, heat a little oil over medium heat.

Add the minced garlic, minced shallot, and red curry paste or sambal oelek. Saut√© until fragrant, about 2-3 minutes.

Add the ground peanuts, brown sugar, soy sauce, fish sauce, coconut milk, and water. Stir to combine.

Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally, until the sauce thickens.

Stir in the lime juice and remove from heat. Set aside.

Prepare the Satay Skewers

Soak bamboo skewers in water for at least 30 minutes to prevent them from burning.

Thread the marinated meat onto the soaked skewers, about 3-4 pieces per skewer.

Grill the Satay

Preheat a grill or grill pan over medium-high heat.