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Malaysian Chicken or Beef Satay with Homemade Peanut Sauce

Ingredients

• Homemade Peanut Sauce
• 1-2 Tbs tamarind paste from a jar
• 2/3 cup brown sugar
• 1 tsp salt + more to balance at very end
• 1L water
• 2 Tbs lime juice + more to balance at very end
• 500g salted, roasted, crushed peanuts
• Rempah (wet spice paste)
• 20 dried, long red chillies*, deseeded*, soaked in boiling water until soft, drained and chopped
• 2 cm (thickest part) galangal, peeled, thinly sliced, chopped
• 2 stalks lemongrass, thinly sliced (use pale part only and remove any dry outer layers)
• 8 cloves garlic, peeled, sliced
• 15 small red eschallots or 3 medium Spanish onions, peeled and sliced
• 200 ml vegetable oil
• Chicken or Beef Satays
• Skewers soaked for an hour
• 2 kg chicken thigh fillets, cleaned of sinew and fat OR 2 kg chuck steak
• Marinade
• 2 cm (thickest part) galangal, peeled, thinly sliced, chopped
• 8 stalks lemongrass, thinly sliced
• 2 Tbs ground turmeric
• 4 clove garlic, peeled, sliced
• 10 small red eschallots or 2 medium Spanish onions, peeled and sliced
• 1/2 cup brown sugar
• 3 tsp salt
• 1/2 tsp dark soy
• 1/2 cup vegetable oil
• 2 Tbs ground coriander
• 2 Tbs ground cumin
• Accompaniments (also to be dipped into the peanut sauce)
• 2 cups jasmine rice, washed and drained
• 4 cups water
• 1 tsp salt
• 1 fresh pineapple, skin and core removed, cut into 1cm thick triangles
• 2 Spanish onions, peeled, diced into large 2 cm cubes and layers separated
• 2 continental cucumbers, quartered lengthways and then sliced into 2 cm pieces

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