Authentic Malaysian Satay Recipe?

Question

I was born in Malaysia and immigrated to US. When I think of Malaysian food, I think of Malaysian Satay (both Chicken and Beef). I am hoping that all ingredients on that recipe can be easily found in US grocery store. Do you have the authentic satay recipe? Please share.

Answer 1

Ingredients:

1 lb. meat- chicken, beef or pork
2 cloves of garlic
1 cup shallots
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 inch piece turmeric root
1 teaspoon salt
1 tablespoon sugar
1/4 cup evaporated milk
1 tablespoon cooking oil
about 35 bamboo sticks
Method:

Cut meat into small thin pieces.

Grind together until very fine: shallots, garlic, coriander seeds, cumin seeds & turmeric.

Combine ground spices with salt & sugar.

Season meat with the ground spices and let marinate.

When you are ready to grill soak the bamboo sticks in water so they won't burn, skewer the meat with the sticks, don't overcrowd.

Grill satay sticks over a charcoal fire (barbecue grill), basting occasionally with evaporated milk combined with oil. Or, for the brush, use the head of lemon grass, smash and flatten to resemble a brush.

PEANUT SAUCE

Ingredients:

8 dried chillies (soaked until soft). Remove the seeds if you do not like it too hot.
2 cloves of garlic
1/2 cup shallots
4 candle-nuts or substitute with macadamia nuts.
1/4 cup cooking oil
1 cup peanuts (finely ground)
1/4 cup thin tamarind juice ( get the tamarind paste, add a little warm water and squeeze the juice, strain)
1/4 cup evaporated milk diluted with 1 cup water.
1 tablespoon sugar
salt to taste
Method:

Grind together until very fine: chillies, garlic, shallots & candle-nuts.

In a wok or saucepan, fry ground ingredients in hot oil for 5 minutes.

Stir in ground peanuts and tamarind juice.

Bring to the boil.

Add diluted milk and salt to taste and bring to the boil again.

Serve with satay.

I'm not sure if this as authentic as what you remember, but a Malaysian couple from Penang swears that it's very close, considering a couple of the ingredients are Americanized.

Answer 2

Ingredients
Amount Ingredient Preparation
3 pounds squid cleaned and cut into rings
1 tablespoon cumin seeds
2 tablespoons coriander seeds
3 small hot peppers dried
2 tablespoons fish sauce thai
2 tablespoons lime juice
1 tablespoon brown sugar
2 tablespoons peanut oil
2 tablespoons garlic chopped
2 tablespoons ginger chopped
2 tablespoons hot chili peppers seeds included, chopped
3 tablespoons lime juice
1/4 cup fish sauce thai
2 teaspoons sugar
1 tablespoon hot chili oil
1/4 cup peanuts roasted, ground to a paste
1/4 cup coriander finely minced

Directions
Thread the squid rings and tentacles (through the fleshy part)
on bamboo skewers, leaving about 3 inches for a handle.

Wrap the handle in aluminum foil (or soak skewers for 1 hour in
water before using.) Combine cumin, coriander and hot peppers.

Toast in a dry skillet until fragrant; grind go a powder.

Mix well with fish sauce, lime juice and brown sugar.

Add squid, marinate on a tray for 30 minutes, turning from time
to time.

Meanwhile, get a hot fire going on a grill, and make a dip
sauce by combining remaining ingredients.

Grill squid for about 90 seconds on each side.

Serve with dipping sauce on the side.