Every country or region has at least one dish that becomes symbolic. For SE Asia, symbolic foods would have to include satay. Popular in Malaysia, Singapore and Indonesia, it’s a great treat when served hot from a charcoal grill. There are numerous ways of preparing this dish; the recipe below is only one of them
Makes 4 servings
1 lb Beef, thinly sliced
1 lb Chicken, sliced
3 tablespoon Curry powder
1/2 teaspoon Ground chilies
2 Garlic clove, minced
2 Large onion, minced
4 tablespoon Lemon juice
1 tablespoon Honey
1 dozen Bamboo skewers
DIPPING SAUCE
1 cup Peanut butter
1 cup Thick coconut milk/cream
1 tablespoon Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon Chili sauce
1/4 teaspoon Salt
Slice the meat into thin strips, no more than 1/4″ thick and about 1/2″ wide for both the beef and chicken. Combine the curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl. Add the meat strips and toss well to marinate for about fifteen minutes. Thread meat strips onto bamboo skewers, 3 or 4 pieces per skewer. Arrange the finished skewers in a glass casserole; cover with the remaining marinade, and refrigerate while making the sauce. Brown under a broiler or grill the meat skewers. Serve with a peanut butter sauce for dipping (see below).
Sauce:
Blend all ingredients together well to make a smooth sauce. Keep refrigerated until needed, but warm before serving.