prep time2 hours 10 minutes
cook time20 minutes
serves2-3 pax
Ingredients
| 350 g | San Remo Elbows |
|---|---|
| 200 g | Boneless chicken, cut into cubes |
| 150 g | Beef, cut into cubes |
| Cooking oil for frying |
For meat marinade
| 4 | Shallots |
|---|---|
| 6 cloves | Garlic |
| 1 inch | Ginger |
| 1 inch | Galangal |
| 1 inch | Turmeric |
| 3 stalks | Lemongrass |
| 1 tbsp | Coriander powder |
| 1 tsp | Cinnamon powder |
| 1 tsp | Cumin |
| 1 tsp | Fennel seed |
| 3 tbsp | Honey |
| 1 tsp | Salt |
| 1 tbsp | Sugar |
For peanut sauce
| 3 tbsp | Smooth peanut butter |
|---|---|
| 5 | Dried chili |
| 10 | Shallots |
| 6 cloves | Garlic |
| 1 stalk | Lemongrass |
| 1/2 tsp | Cinnamon powder |
| 1 | Star anise |
| 2 | Cloves |
| 1 tbsp | Dried shrimp |
| Salt and sugar to taste |
Method
- Cook San Remo Elbows according to the packet instructions.
- Finely blend all ingredients for meat marinade. Marinate chicken and beef with the blended ingredients for 2 hours.
- For satay, thread the meat onto the skewers. Heat up cooking oil and pan grill satay until brown. Set aside.
- For peanut sauce, blend dried chili, shallot, garlic and dried shrimp until fine.
- Heat cooking oil in a frying pan, sauté lemongrass, star anise, cinnamon powder and cloves. Add in blended ingredients and sauté until fragrant.
- Stir in peanut butter and mix well. Season with salt and sugar.
- Mix in San Remo Elbows and stir well.
- Serve pasta with satay.
