The Famous Satay & Gado-Gado DM’s Style
August 24, 2009 by David
Filed under David's Recipes
Beef/Chicken/Lamb
Get the best cut especially in the case of beef.
Marinate Meat:
Cut meat into thin short strips. Marinate meat with tumeric (powder), cumin(powder), garlic (blended), Lemon Grass (finely blended), sugar and salt to taste. Skew meat on bamboo skewers.
Satay Sauce:
Blend few onions, chilli (depending how hot you want), blended garlic. Fry until fragant. Add in ‘belachan’. Keep frying on low heat. Add in few stalks of lemon grass. Add water and Finely blended peanut (use good quality nuts). Stir well. Add sugar, salt and vinegar to taste. Add a can or 2 of coconut milk . Simmer until it is ready (it should not be too thick)- this can be kept in freezer for the future.
Grill the satay on grill (open charcoal) or oven grill.
‘Ketupat’ or compressed rice.
Cook rice with a bit of salt) in microwave with more than enough water until it is soft. Put rice in foil and roll them into ‘tube shaped’. Make several of them. Into a boiling pot of water – put these ‘tube-rice-in foil’ put some weights on the ‘rice’ and keep boling for at least half hour. Cool down and remove foil and cut into squares of rice.
Cut some cucumber and onion to accompany the dish.
GADO-GADO (A good salad to go with satay)
Blanch carbage (cut into bite-size pieces), bean sprout, French beans or Chinese long beans (or frozen french beans), Boiled potatoes cut into cubes – bite size). Optional ‘Fried Tau-foo’, cut into cubes. Mix them well. Add hard bolied eggs in wedges as garnish.
Gado-Gado Sauce:
Use chunky or smooth peanut butter. Place enough peanut butter in a big bowl – add hot water and chilli powder, sugar, salt and vinegar to taste. Keep adding water to make into a paste (the texture should be like a sauce that can be poured onto the vegetable mix.) Optional crush some prawn crackers into the mixture. Serve with the satay and rice.
Satay and gado gado are great together
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