Satay-Malaysian skewers

Description

It is impossible to imagine Malaysian cuisine without these gentle aromatic mini skewers.

Ingredients

Beef

225 g
Chicken breast

225 g
Sugar

2 tsp
Onion

2 piece
Garlic

3 tooth
Soy sauce

2 Tbsp
Ginger

2 piece
Cumin

1 Tbsp
Pepper white

0.5 Tbsp
Fennel

1 Tbsp
Coriander

0.5 Tbsp
Lemon juice

1 tsp
Soy sauce

1 Tbsp
Coconut milk

200 ml
Lemon grass

1 piece
Peanuts

150 g
Sauce

2.5 Tbsp
Vegetable oil

50 ml
Garlic

3 tooth
Sugar

1 tsp
Red onion

1 piece
Cucumber

1 piece
Bow white

0.5 piece
Figure

Cooking

Prepare the meat: on small pieces of cut beef fillet and chicken breast (in Malaysia use dark meat, it turns out juicier, but I didn't have)

Prepare the marinade : in blender, grind onion, garlic, ginger, grains of pepper, coriander seeds, cumin and fennel to a paste. The recipe for these kebabs I begged in a small cafe "Cactus" on the island of Langkawi: on paper seen wrote quickly in two languages to keep up with the chef.

Add sugar and soy sauce. The marinade is ready.

Divide the marinade into two parts - one half pour the beef, the other chicken. Leave in the refrigerator for no less than 3 hours. I did it at night.

Meanwhile, soak bamboo skewers and prepare the sauce. In a blender grind the onion, garlic, chili sauce, lemon grass.

Fry the peanuts and clean it from the skin. Also grind in a blender to a thick paste.

Heat oil, add chopped onion, garlic, etc. lemon juice, allow to boil, pour in the coconut milk and soy sauce. Allow to stew for 10 minutes. Now spread the peanut mass and and cook until thick 5-7 minutes.

The meat is marinated - strung it on skewers and grill until Golden brown color. In roasting processes that use Malays to brush the kebabs with a mixture of vegetable oil and sugar with a homemade brush made of lemon grass.

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