Source: Asian Recipes

Ingredients

900 grams boneless chicken or rump steak
200 grams palm sugar
1 tbs sugar
1 tsp tamarind pulp (assam)
1/2 cup water
1 1/2 tsp salt
3 1/2 tbs coriander seeds or 2 1/2 tbs ground coriander
5 tbs vegetable oil

Ingredients for Peanut Sauce
1 cup toasted peanuts - pounded fine
1/4 cup sugar
1/2 tbs rice vinegar or malt vinegar
60 grams tamarind pulp (assam)
2 cups water
1/2 cup vegetable oil
1/3 tsp salt
One stalk lemon grass - crushed lightly

Spice ingredients to be Pounded
3 candlenuts
15 grams fresh galangal or 1 1/2 tsp powdered galangal
15 dried chillies - soaked in warm water
3 cloves garlic - peeled
One tsp shrimp paste (belacan)
30 grams shallots or onions - peeled

To be pounded:
5 candlenuts (optional)
2 stalks fresh lemon grass or 1 tsp powdered lemon grass
60 grams galangal (lengkwas, a hard ginger also known as kha in Thai)
or use 5 tsp powdered galangal
1 fresh red chilli
150 grams shallots or onions - peeled

Method

1. Cut rump steak into long strips with the grain and then slice thinly
2. Cut chicken into small 1 cm cubes
3. Melt palm sugar over low heat with quarter cup water
4. Strain and discard grit
5. Mix tamarind pulp with quarter cup water, knead and sieve to discard fibres and seeds
6. Toast coriander on medium heat in an oven till fragrant
7. Grind in a coffee grinder or substitute with 2 1/2 tbs ground coriander
8. Wash candlenuts and peel galangal
9. Use only the bottom 5 cm of the lemon grass and slice roughly
10. Pound or grind the candlenuts, galangal, lemon grass, chilli and shallots
11. Mix with the palm sugar, white sugar, salt, tamarind water and coriander powder
12. String three pieces of meat to a skewer and marinate in the spice for at least 10 hours
13. Barbecue over glowing coals till cooked and browned
14. Serve with peanut sauce

For Sauce:

1. Mix tamarind pulp with water and strain for juice
2. Pound or grind spice mixture till very fine
3. Fry spice mixture in hot oil till fragrant
4. Add remaining ingredients of sauce, and boil for 15 minutes, stirring well
5. Allow the spices to infuse into the peanuts

Sauce can also be used as sauce for a unique Malaysian salad dish, known as Gado Gado.

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