Chicken and Beef Satay

Chicken Satay

Ingredients:
1 kg meat / chicken - cut to size satay
sharp stick to meat / poultry
1 stalk lemon grass - crushed
some oil
a little milk

Marinade:
3 stalks lemongrass
1 teaspoon coriander
1 inch of ginger
6 cloves of garlic
2 large onions
2 teaspoons salt
1 tablespoon sugar
1 tablespoon turmeric

Preparation:
Mix well all the ingredients marinate and blend until smooth. Mix together steak / chicken and mix well. The mixture marinate in the refrigerator for 8-10 hours so the ingredients seep into the meat / chicken. Once marinated, may be issued and prick meat / poultry using sticks and burned. Use lemon grass that was crushed to sweep oil mixed with a little milk during baking to get a fragrant aroma. Can be eaten with peanut sauce.

Beef Satay

Ingredients:

1 1/2 lbs rump steak

2 teaspoons ground turmeric

2 teaspoons ground cumin

2 teaspoons ground fennel

finely grated rind of half lemon

1 1/2 teaspoons salt

1 tablespoon sugar

4 tablespoons thick coconut milk

Directions:

Cut beef into small cubes, about 2 cm. thick each way.

Trim off excess fat, leaving a thin layer of fat on some of the cubes.

Cut the trimmed-off fat into thin squares.

Combine turmeric, cumin, fennel, lemon rind, salt, sugar and coconut milk in a bowl and stir to dissolve sugar.

Add beef and mix well, cover and leave to marinate for minimum 1 hour or longer.

*The longer it is left, the more the flavors will penetrate the meat.

Thread on bamboo skewers that have been soaked in cold water for a few hours, putting about 5 pieces on the end of each skewer and leaving at least half the skewer uncovered.

Use the squares of fat where necessary, for they keep the meat tender.

Grill over hot coals or in an oven until it is brown on all sides.

Serve immediately.