This week's grilled/BBQ theme piqued our interest because as Malaysian we love our Satay. Traditionally charcoal grilled skewered meat with peanut dipping sauce, no Southeast Asian food tour is complete without Satay.
So for our entry this week, we decided to use the Satay signature to represent our region but with a whole new twist. Still keeping the Asian taste, we added Lemongrass as one of the main ingredients and also an easy to prepare dipping sauce to substitute the traditional peanut sauce. Whole lemongrass stalks are used as the skewer which infuses the meat with its fragrance. It's a common local practice to use lemongrass stalks to brush honey and butter for our BBQ grills. Peanut sauce, to be honest, is irreplaceable when serving Satay but it's a bit time consuming to make, hence we went with a simple dipping sauce that you can make on the fly.
Main Ingredients:
200g minced meat
1 tsp minced garlic
½ tbsp of Waugh's Curry Powder (or any Turmeric powder)
1 tbsp Osyter sauce
a pinch of salt
3 stalks of Lemongrass
Honey for brushing
Sauce:
garlic, shallot, chilli, ginger, tomato sauce, sugar, sweet soy sauce
First combine all the main ingredients together to make the meat mixture and put in the fridge to marinate for at least 2 hours. Prepare the lemongrass stalk by bruising the ends to ensure the fragrances are easier to release. When the meat has been marinated sufficiently, you can then wrap it around the lemongrass and let the grilling begin! If you are using a gas or electric grill, turn the heat up high at first and sear the meat evenly to form an outer crust, be careful not to let it get burnt. Then turn the heat down a notch or two to slowly cook the skewers, periodically brushing honey onto the meat. The Satays should be nicely glazed and golden after 15mins of grilling and ready to be served.
For the dipping sauce, lightly stir-fry the aromatics in a pan until fragrant. Put in the tomato sauce, sugar and soy sauce. Stir until the sugar has melted and that's it, a simple dipping sauce for your grilled meats.
We hope you liked our post as much as we enjoyed cooking and presenting it :D