600 g of chicken or beef, cut into cubes and pounded lightly
2 cucumbers, sliced
2 onions, peeled and sliced
40 satay sticks (skewers)
Rempah to Blend (spice mix):1 stalk lemongrass, peel and use white portiononly, 10 shallots, peeled, 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp turmericpowder, 1/4 tsp cinnamon powder, 1 1/2 tspsalt, 2 tsp sugar, 2 tbsp ground roastedpeanuts, 1 tbsp oil

instructions.
Marinade meat with rempah for 30 minutes, skewer the meat. Grill satayon a BBQ or on the top shelf of the oven at 240oC for 5-7 mins on eachside, basting with oil during cooking. Serve with peanutsauce, cucumber and onions.Peanut sauce:2 stalks lemongrass (white portion only), 180ml oil, 4 rounded tbsp tamarind(asam) pulp , 4 to 6 cups of water, 4 tbsp sugar, 1 tbsp salt, 600gpeanuts, roasted and ground, 4 to 5 tbsp oil.Rempah to blend for Sauce:12 slices of galangal, 12 peeled shallots, 6 cloves garlic, 20-30 softeneddried chilli, 1 tbsp prawn paste.Knead tamarind pulp with 2 cups of water and strain. Heat a wok over ahigh flame, add oil. Stir fry the rempah and lemongrass till fragrant. Addtamarind water, boil for 2 minutes before adding sugar, salt ,ground peanut and about 2 cups of water. Simmer until the sauce thickens.

origins.
it was invented by Javanese street vendors. The explanation draws on the fact that satay only became popular after the early 19th century, also the time of the arrival of a major influx of Arab immigrants in the region. The satay meats popularly used by Indonesians and Malaysians, mutton and beef, are also traditionally favoured by Arabs and are not as popular in China as are pork and chicken.