My Homemade Satay

    I've been very busy this whole week. Last monday, we're celebrating Eid-Ul-Adha (a.k.a. the Feast of Sacrifice or Day of Sacrifice).  \:d/

    Muslims around the world celebrate this feast of commitment, obedience and self-sacrifice to Allah. They wear their nicest clothing and attend Salatul-Eid (Eid Prayer) in the morning. This is followed by a short sermon, after which everyone socializes. Next, people visit each other's homes and partake in festive meals with special dishes, beverages, and desserts. Children receive gifts and sweets on this happy occasion. In addition, like the pilgrims in Makkah (Mecca), the Muslims, who can afford to do so, offer domestic animals, usually sheep, as a symbol of Ibrahim's sacrifice.Some of the meat is given to the poor -- often one third. The rest is shared among the family, relatives and friends.

Beef.... :-?  Since we got a lot of beef, i decided to make satay :d I surfed for the recipies and found recipes from http://asiancuisine.suite101.com/article.cfm/malaysiansatayrecipe 

.Taraaaaaaaaaaa... my homemade satay is ready to serve.

Of course Satay is universally loved across Southeast Asia. (It's commonly believed that Satay is the region's distant cousin to Middle-Eastern Kebabs, thanks to the spice route and the culinary influence of early Arab traders.) However each country has their own interpretation for Satay, influenced by their own unique food culture and distinct palate. For instance, Indonesian Satays tend to be sweeter because of the heavy consumption of Kecap Manis (sweet soy sauce) while the Thai Satay is slightly less sweet since coconut milk is used instead.

SATAY

Ingredients:

• 1 lb. meat- chicken or beef
• 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 30 bamboo sticks (soaked in water for 2 hours to avoid burning)

Method:

Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat on to bamboo skewers and 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. Serve hot with fresh cucumber pieces

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