Singapore satay

Serves: 4
Ingredients
For the satay sauce:
Tamarind pulp 40-60 gm
Water 2 cups
Vegetable oil ½ cup
Crunchy peanut butter 1 cup
Lemongrass 1 stalk
Sugar ¼ cup
Salt ¾ tsp
For the spice mixture for satay sauce:
Candlenut, washed, drained 3 pc
Chilli, red, dried, soaked in hot water till soft 15 pc
Garlic 3 cloves
Shallot 30 gm
Shrimp paste (optional) 1 tsp
For the meat:
Chicken breast or lamb ?llet 1 kg Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Fennel seeds ½ tsp
Candlenut 5 pc
Shallot 10 pc
Garlic 2 cloves
Lemongrass (root only) 1 stalk
Blue ginger 1 cm slice
Ginger root, fresh 1 cm slice
Salt 1½ tsp
Turmeric powder 1 tsp
Sugar, brown or palm 50 gm
Tamarind pulp 2 tsp
Water ½ cup
Method
Mix the tamarind pulp with water and strain; discard pulp.
Pound or grind spice mixture until fine. Fry spice mixture in hot oil till fragrant.
Add tamarind liquid and remaining ingredients. Boil for 15 minutes; stir well. Cool for 30 minutes before serving.
For the meat, dry-fry the coriander, cumin and fennel seeds till fragrant and grind till done. Grind candlenut, shallot, garlic, lemongrass and ginger till done.
Mix the tamarind pulp with ¼ cup of water, then knead and sieve to remove seeds.
Mix the sugar with ¼ cup of water and dissolve over low heat.
Mix the shallot mixture with the ground seeds, turmeric powder, tamarind water, sugar syrup and salt.
Marinade meat in this mixture for 6 hours.
To grill, skewer three pieces of meat on each skewer, brush with oil and BBQ till golden brown on both sides.
Serve with satay sauce, cucumbers and sliced raw onions.