Satay Celup with Peanut Sauce

Ingredients

• 500g (1.1 lb) chicken breast, sliced 500g (1.1 lb) chicken breast, sliced
• 500g (1.1 lb) beef sirloin, sliced 500g (1.1 lb) beef sirloin, sliced
• 500g (1.1 lb) lamb shoulder, sliced 500g (1.1 lb) lamb shoulder, sliced
• 500g (1.1 lb) prawns, peeled and deveined 500g (1.1 lb) prawns, peeled and deveined
• 500g (1.1 lb) fish balls 500g (1.1 lb) fish balls
• 500g (1.1 lb) squid, cleaned and sliced 500g (1.1 lb) squid, cleaned and sliced
• 200g (7 oz) mushrooms, such as shiitake or button mushrooms 200g (7 oz) mushrooms, such as shiitake or button mushrooms
• 300g (10.5 oz) firm tofu, cubed 300g (10.5 oz) firm tofu, cubed
• 1 small cabbage, cut into wedges 1 small cabbage, cut into wedges
• For the peanut sauce: For the peanut sauce:
• 300g (10.5 oz) roasted peanuts, ground 300g (10.5 oz) roasted peanuts, ground
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 2 cloves garlic 2 cloves garlic
• 2 shallots 2 shallots
• 2 red chilies 2 red chilies
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 400ml (1.7 cups) coconut milk 400ml (1.7 cups) coconut milk
• 500ml (2 cups) water 500ml (2 cups) water
• Salt to taste Salt to taste
• For serving: For serving:
• Steamed rice or bread Steamed rice or bread

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a blender, combine the lemongrass, galangal, garlic, shallots, red chilies, turmeric powder, palm sugar, and tamarind paste. Blend until a smooth paste forms.
2. 2.
   In a large pot, heat some oil over medium heat. Add the spice paste and cook until fragrant.
3. 3.
   Add the ground peanuts to the pot and stir well to combine with the spice paste.
4. 4.
   Gradually pour in the coconut milk and water, stirring continuously to create a smooth sauce.
5. 5.
   Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally.
6. 6.
   Season the sauce with salt to taste.
7. 7.
   Prepare the skewers by threading the sliced meats, seafood, mushrooms, tofu, and cabbage onto bamboo skewers.
8. 8.
   Heat a grill or hot pot filled with water until it reaches a gentle simmer.
9. 9.
   Place the peanut sauce pot in the center of the grill or hot pot, allowing it to heat up.
10. 10.
    Dip the skewers into the peanut sauce and cook until the ingredients are cooked through, about 2-3 minutes.
11. 11.
    Serve the satay celup with steamed rice or bread to enjoy the flavorful peanut sauce.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is thinly sliced to ensure quick and even cooking.
• Beef — Use a tender cut of beef, such as sirloin, for the best results.
• Lamb — Marinate the lamb slices with a bit of salt and pepper before skewering for enhanced flavor.
• Prawns — Do not overcook the prawns to prevent them from becoming rubbery.
• Tofu — Press the tofu to remove excess moisture before cubing it for better texture.

Tips & Tricks

• Customize the spice level of the peanut sauce by adjusting the amount of red chilies.
• Add a squeeze of lime juice to the peanut sauce for a tangy twist.
• Experiment with different vegetables like baby corn or bell peppers for added variety.
• If you prefer a smoother peanut sauce, strain it before serving.
• To prevent the skewers from burning, soak the bamboo skewers in water for 30 minutes before using.

Serving advice

Serve the satay celup with a side of steamed rice or bread to soak up the delicious peanut sauce. Provide small bowls for each diner to dip their skewers into the peanut sauce.

Presentation advice

Arrange the skewers on a large platter, showcasing the vibrant colors and variety of ingredients. Place the pot of peanut sauce in the center, surrounded by the skewers. Garnish with chopped peanuts and fresh cilantro for an appealing presentation.