A few days ago I butchered a Greenvale Farm jumbuck forequarter. Jumbuck is their dry aged mutton. I finished up with some trim - offcuts - from around the shoulder. So figured rather than feeding the pets with it, as most butchers might or put it in sausages, I’d use it in my trusty Indonesian satay recipe.
I originally posted this recipe years ago on my Deep Dish Dreams blog The post talks of my favourite satay in KL and about my childhood memories of satay. You can read that here.
This recipe can be made with just about any meat, seafood or tempeh and firm tofu. Even tougher cuts of beef and mutton can be used as long as the meat is sliced fine. You can butterfly odd chunky scraps to do this.
Mixed Satay - chicken & pork or beef
Makes 78 Satays and a vat of sauce
Start preparations the day before serving, in order to marinade meat. The sauce will also develop more flavour over the first 24hours
4 skinless chicken thigh fillets
2 small pork loin fillets or 350g lean beef such as chuck
3 tablespoons ground Coriander seeds
3 tablespoons ground Cumin
3 tablespoons ground Fennel seeds
1 cup bruised and julienned Lemongrass
1 cup julienned young Ginger 1 cup julienned Galangal
150g julienned Turmeric root
1 very large clove of garlic
3 shallots or an equal quantity of onion
2 small fiery chillies
3 tablespoons tamarind paste
3 tablespoons Kecap Manis
6 tablespoons fish sauce
2 cups finely ground (powdered) peanuts
300ml Canola/Peanut Oil
1 tablespoon Belanchan
2 large disks of light palm sugar
250ml coconut milk water
100ml Chilli Oil
Juice of 2 limes cup of coarsely ground peanuts
Dry roast coriander and cumin in a wok until the aromas are released. Set aside.
Pound julienned lemongrass, ginger and galangal in a mortar and pestle until a paste is formed and the fibres have been broken down in the rhizomes. You can do them separately or mix them, depending on the size of your equipment. Transfer to a blender with the fresh turmeric.
If you skip the mortar and pestle you will weaken the flavour and your marinade and sauce will be full of unpleasant fibres. To get around this you can blend the ingredients and then place them in a muslin bag and squeeze out the juice, then discard the fibres, but it still won’t taste as good.
Pound garlic, chillies and shallots in the mortar and pestle until you have a paste and add to blender with the rhizomes. Add 100 ml of oil and blend into a smooth paste. Add half of the dry roasted spices and incorporate into the paste with 2 tablespoons of fish sauce, 1tbs of Kecap Manis and 1 tbs of tamarind paste. Blend until combined.
Take half of the paste out to be your marinade. The rest will be your sauce base.
Thinly slice your meat and place chicken and pork into separate plastic bags with the marinade. Massage the marinade through the meat and leave refrigerated for up to 24 hours. Soak bamboo skewers for 1hour in warm water.
Before serving skewer satay flatly onto sticks. Don’t be tempted to make it big and chunky, satay should be grilled quickly over hot coals and brushed with a mixture of cooked oil and palm sugar. It’s a mouthful of meat rather than being a Shashlic.
For the sauce, dry roast the ground peanut powder. Remove from pan. Open all your windows and doors to fry the pungent Belanchan in a wok with some oil over high heat – otherwise your home will stink for days to come.
Add one spoon of fish sauce and the remaining dry spices, continue to fry. Reduce the heat to medium. Add in the rest of the paste from the blender and combine.
Add the rest of the Kecap Manis with melted palm sugar and then add the roasted peanut powder. The mixture will be firm by this stage so thin with coconut milk and water at your discretion until you have the desired consistency.
On low heat, season to taste with fish sauce, lime juice and chilli oil, working quickly to stop the the flavours of the rhizomes from dissapating.
Finish with coarsely ground peanuts and if you want a more pungent flavour toss in some powdered Ikan Bilis (fried crisp Asian anchovies).
Serve sauce at room temperature on flat dishes for dipping the meat into, alongside cucumber, onion and Nasi Impit - mini steamed rice parcels.
Left over sauce can be frozen or placed in a jar, with the surface covered by a thin layer of oil and kept in the fridge.