Asian: Satay 09 by Recipe Cottage

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	Satay 09

		Satay pork fillets, chicken or lamb, cubed 2-3 tablespoons soy sauce 1 teaspoon sambal oelek 1 teaspoon dried cumin 1 teaspoon dried coriander 1 teaspoon turmeric 3 cloves garlic, crushed 1/2 teaspoon ginger 1 teaspoon laos (dried galangal powder) 1 medium onion 1/2 cup peanut butter Cut onion in quarters lengthwise then cut each quarter cut crosswise and separate the layers. Combine meat with soy, sambal oelek, cumin, coriander, turmeric, garlic, ginger, laos and onion. Add a little water or coconut milk to the mixture to barely cover the meat and mix everything well. Let sit for a couple of hours in the fridge then remove the meat and thread it on bamboo skewers that have been soaking in water. You can intersperse the meat with some of the onion if you want. Reserve the marinade. Barbecue or grill the meat. Meanwhile put peanut butter in a saucepan, and gradually mix in the strained marinade. Place over a gently heat and stir while it heats through. Serve with either plain rice or nasi goreng (fried rice).