Satay Citarasa

300g Australian beef, topside
300g chcken fillet
400g squids


Spices (A) Ground and combined
10 shallots
2cm piece fresh turmeric\
4cm piece galangale
3cm piece ginger
1/2 tsp ground fennel (jintan manis)
\1/2 tsp coriander powder (ketumbar)\1 tbsp chilli paste


Seasoning (B)
2 tbsp brown sugar
1 tsp salt or to taste
1 tsp thick soy sauce
3 tbsp honey
2 tbsp thick coconut milk


Bamboo satay skewers, soaked overnight or for several hours


SAUCE HARMONI - combined ingredients (C)
1 tbsp fresh chi8lli paste
2 tbsp dried chilli paste
8 shallots, ground
5 cloves garlic, ground
1 tsp belacan powder granules
1/2 cup thick coconut milk
1/2 cup asam jawa juice (2 tbsp asam jawa mixed with 1/2 cup water)
1 tbsp lime juice
3 tbsp caster sugar
1 tsp salt or to taste
1/2 cup roasted peanut, coarsely ground


1 pandan leaf, knotted
1 stalk lemon grass, smashed
4 tbsp oil


Cut beef into 2cm strips.  Cut chicken fillet into 2cm strips.  Remove ink bags from squids.  Cut into 2cm slices.


Marinate the meat and squid with combined spices (A\) and seasoning (B).  Refrigerate for several hours, preferably overnight.


Add 2 tablespoons of oil to the marinated ingredients.  Thread meat and squids onto the skewers.  Reserve the remaining marinade for glaze when grilling or barbecuing the meat until well browned and cooked.


To prepare the sauce
Heat oil in a wok and fry ingredients (C), pandan leaf and lemon grass till aromatic .  Add coconut milk, asam jawa juice and lime juice.


Bring to a gentle boil and simmer until oil rises to the top.  Stir in ground peanuts, sugar and salt.  Serve sauce with satay meat.