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Recipe by John See
Serves 4 |
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| Ingredients: |
- 2 cups cooked Heavenly Brown Rice
- 2 medium red onions, cut into wedges, to garnish
- 1 cucumber, halved lengthways and cut diagonally into 2cm pieces, to garnish
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| Peanut Sauce: |
- 6 shallots, finely chopped
- 2 red chillies, finely chopped
- ½ cup chunky peanut butter
- 12 tbsp palm sugar, finely chopped
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- 4 tsp dark soy sauce
- 1 tbsp tamarind pulp, soaked in ¼ cup water
- Salt to taste
- ¼ cup vegetable oil
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- In a food processor, blend all the ingredients to a fine puree, adding a little water if the mixture is too thick.
- Heat the oil and fry the peanut puree until it is fragrant.
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| Satay Marinade: |
- 1 stalk lemongrass (lower part only), bruised
- 15 galangal, finely chopped
- 15g ginger, finely chopped
- 8 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 ½ tsp salt
- 2 tsp palm sugar
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- 1 tbsp tamarind juice
- ½ tsp ground turmeric
- 1 tbsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground fennel
- 1 kg boneless lamb leg, cut into 1cm cubes
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| Method: |
- In a food processor, blend all the ingredients, except for the lamb, into a fine paste.
- Pour over the lamb and mix to coat. Cover with cling wrap and leave in the refrigerator to marinate for at least 8 hours, or overnight.
- Preheat the grill or prepare the barbecue. Grill or barbecue the marinated lamb for 8-10 minutes until tender, basting frequently with the remaining marinade.
- Serve hot with the peanut sauce, onion, cucumber, and Heavenly Brown Rice.
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