It seems every SE Asian country has its own style of kabobs known as satay. I've seen several recipies for satay posted, as well as various cookbook and newspaper versions. This is the only one that matches my experiences while teaching in Melaka, Malaysia.
1 T. coriander 1 t. cumin 1.t. anise 1/8 inch turmeric Cayenne or other powdered or ground chillies to taste chopped serai (lemon grass) 2 thin slices lankuas (ginger) 1 t. sugar 1 T. tamarind juice
1 T. coriander 1 t. cumin 1 t. anise cayenne to taste 1 clove garlic 2 onions 1 t. blachan (malay fish paste) chopped serai 1 C. peanut butter 1 t. sugar 1 t. salt 1 C. coconut milk 1/2 C. tamarind juice 2 small tomatoes
1. Roast coriander, cumin and anise together in a dry pan. Then grind together with turmeric, cayenne, serai, lankuas, sugar and tamarind. 2. Cut meat (any kind) into small bits and mix with this sauce. Let it marinate for at least an hour. 3. Grind coriander, cumin, anise, cayenne, garlic, onions, blachan and serai. Heat 4 T. oil in a kuali (looks like a wok) and fry this paste until it no longer smells raw. 4. Add peanut butter and blend in. 5. Add sugar, salt, coconut milk, tamarind and tomatoes (smashed). Simmer sambal for about an hour. Place in individual dishes. 6. Grill meat on skewers.
This dish is served very informally in Malaysia by street hawkers. Pick
up a stick of skewered meat, dip in the sambal and eat right off the stick.
The final price of the meal is determined by adding up the empty skewers laying
on the table. Its an honor system. Malays, being muslim, do not sell pork
satay. The meal is enhanced by side dishes of rice cakes and cucumber, which
are likewise dipped in the satay sauce.