Portions: Preperation time: 45 min Tested: Storage/Preperation Catagories: Far East
Ingredients
400.0g   Lean chicken, beef or mutton, 4.0   shallots, 15.0mm   ginger, 2.0cloves   garlic, 2.0stalks   lemon grass, 1.0ts   curry powder, 0.5ts   cumin powser,    salt, 2.0ts   brown sugar, 25.0ml   vegetable oil, 100.0ml   thick coconut mlik,    cucumber wedges,    onion wedges,    8 dried chillies, 2.0   shallots, 2.0   garlic,cloves 4.0   candel nuts,cloves 50.0ml   penut oil,cloves 50.0ml   tamarind water,cloves 25.0g   brown sugar,cloves 200.0g   roasted peanuts,cloves

Directions:

o	Cut the meat into small cubes and thread onto bamboo skewers (about six pieces to each skewer). Chop the shallots, ginger, garlic and lemon grass and place in a mortar. Add the curry powder, cumin powder, salt, sugar and oil and, using a pestle, pound to a smooth paste. (Use an electric grinder, if preferred.) Pour the coconut milk into a shallow dish, add the spice paste and stir to blend thoroughly. Place the skewers of meat into the milk and allow to marinate for 40 minutes, turning occasionally, to ensure the meat is completely coated. Cook over hot charcoal, basting with the remaining marinade. Serve with hot sate sauce and side dishes of cucumber and onion.
o	To make the sauce: first soak the chillies in warm water until they become soft. Chop the chillies, shallots and garlic and pound together with a teaspoon of peanut oil to produce a smooth paste. Heat the remaining peanut oil in a pan and stiru2011fry the spice paste for 3u20114 minutes, then add the tamarind water, sugar, salt and 200 ml of water and bring to the boil. Crush the peanuts and add to the sauce. Stir to blend thoroughly, lower heat and simmer until the sauce thickens.

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