Satay Celup

Recipe Sourced: Chef Ricky

Ingredients A (Condiments):

Kangkong (Water Spinach, knotted)

Fish Balls

Prawns

Bean curds

Meat Balls

Sliced Sotong Kembang (pre soaked squids)

Small Cuttlefish

Seafood Beancurds

Ingredients B:

3 stalks lemongrass

100g shallots

100g galangal

20 candlenuts

20 dried chilies, soaked till softened

12 pips garlic

1" turmeric ~ i added

Ingredients C:

1 tbsp coriander powder

1/2 tbsp fennel powder

1/4 tsp cumin ~ i added

60g Gula Melaka (palm sugar), coarsely chopped

250g Groundnuts, toasted and finely ground

100g Sesame seeds, toasted ~ i added

1/2 tbsp salt

Method:

Rinse ingredients A, drain well and thread on bamboo skewers, set aside.

For Satay Gravy:

Fill a stock pot with 3 litres of water and bring to a boil.

Combine ingredients B in a blender and blend till fine.

Heat 8 tbsps of oil in a wok, stir-fry ingredients B mixture, coriander power, fennel and cumin powders till fragrant.

Pour in boiling water, stir well and cook over low heat for 10 minutes.

Add the rest of the Ingredients C and bring to a boil again.

Transfer Satay Gravy to a deep stock pot and bring to a boil on a portable gas stove.

Dip Ingredients A (or any other condiments of your choice) into the Satay Gravy and cook till done.