Food Network: Malaysian Satays

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Malaysian Satays
Recipe courtesy Chef Hisham Johari at Red 8, Wynn Las Vegas

Ingredients
1/2-pound skinless chicken thighs or beef flank steak,
cut into 1-inch strips
2 stalks lemongrass, smashed and coarsely chopped
1 red onion, quartered
1 cup corn oil
1 (1-inch) piece fresh ginger, finely chopped
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 tablespoon coarse black pepper
1 teaspoon kosher salt
6 tablespoons sugar

Peanut Sauce, recipe follows
Rice cakes, for serving
Sliced cucumbers, for garnish
Cubed onions, for garnish

Instructions
Put the chicken or beef pieces in a mixing bowl. Add
the lemongrass, onion, oil, ginger, and spices and seasonings. Cover and marinate
in the refrigerator for about 3 hours.

Heat a grill, preferably charcoal, to medium-high. Meanwhile, remove chicken or
beef from marinade and skewer (if using wooden skewers, be sure to soak them for

30 minutes prior to using). Grill for 3 to 5 minutes or until cooked through,
turning halfway through.

Serve with Peanut Sauce and rice cakes and garnish with cucumber and onion.

Peanut Sauce:
3 tablespoons corn oil
1 white onion, finely chopped
1 teaspoon shrimp paste
1 teaspoon ground turmeric
1 stalk lemongrass, smashed

4 small dried red chiles, crumbled
1/2 cup coconut milk
1/2 cup water
6 tablespoons granulated sugar
1 tablespoon kosher salt
2 cups roasted peanuts, roughly chopped

Heat the oil in a large skillet over medium heat. Add
the onion, shrimp paste, turmeric, lemongrass, and chiles. Stir to combine and

cook over medium heat until fragrant and onion is soft. Add coconut milk and water
and bring to a boil. Add sugar, salt, and peanuts. Stir constantly over medium
heat and simmer until the sauce thickens. Remove the lemongrass stalk and serve
warm or at room temperature.