Singapore Satay




INGREDIENTS: (Serves 8 –

   2kg (4.5lbs) chicken, beef or lamb – cut into small bite-sized

   4 medium onions, peeled and quartered

   6 cloves garlic

   12 fresh red chillies, seeded

   5cm (2″) piece of fresh galangal (laos) root or 2 tsps. galangal

   5 – 6 stalks fresh lemon grass, finely sliced (reserve leaves)
   5cm (2″) fresh ginger root or 2 tsps. ginger powder

   24 macadamia nuts or 1/2 cup blanched almonds

   2 tbsps ground coriander

   1 level tbsp meat curry powder

   4 tsps ground cumin

   4 tbsps brown or raw sugar

   6 tbsps tamarind juice or juice of 2 medium lemons

   3 level tsps salt


   1 kg (2.2lbs) cucumber – cut into bite-sized chunks
   1 kg (2.2lbs) small onions – cut into bite-sized chunks


Marinate the meat in sugar for about 1/2 hour.

Blend together: onions, garlic, chillies, lemon grass, nuts, fresh galangal and

(If using powdered galangal and ginger, add to meat in the next step.)

Add blended paste to the meat together with: ground coriander, curry powder,
ground cumin, galangal and ginger powder.

Add tamarind (or lemon juice) and salt.

Mix well and skewer about 6 – 8 pieces of meat per stick.

[Hint: Before use, soak bamboo skewers in water overnight to help prevent

Leave to marinate overnight.

Grill over charcoal fire, basting occasionally with 50/50 oil and water
mixture, using knotted lemon grass leaves as a brush.

Serve piping hot with cucumber pieces, chunky raw onions and



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