Chicken and Beef Satay

     Chicken and Beef Satay
(Balinese Cuisine)
By Jessica

 Ingredients:

• 3 shallots
• 3 or 4 garlic cloves
• 25g root ginger, peeled
• 2 small red or 1 large plump red chili
• 1 tbsp vegetable or groundnut oil
• ½ tsp each: ground turmeric, ground white pepper and ground coriander
• ¼ tsp ground nutmeg
• pinch ground cloves
• 1 pound minced chicken
• 1 pound beef, sliced
• 2 fresh (or freeze dried) lime leaves, cut into fine strips with scissors
• 1 tbsp unsweetened desiccated coconut or 25g/1oz block creamed coconut, grated                                   

1. Thinly slice then finely chop the shallots, garlic, and ginger. Finely chop the chili, including the seeds. The chili gives a spicy but not too fiery kick to the chicken and beef satay.
2. Heat the oil in a frying pan over a low heat. Add the shallots, garlic, ginger, and chilies, and fry for 1-2 minutes. Pour in a couple of tablespoons of water to soften, then stir in the spices and fry for a minute.
3. Remove the pan from the heat, let the mixture cool down, and then blend to a paste with a pestle and mortar, using an up-and-down motion with the pestle. It will take several minutes to make a soft paste.
4. Mix the spice paste and the coconut with the minced chicken and beef.  Season with salt.
5. Break off pieces of the mixture the size of a large walnut. For each, flatten into a round and lay a wooden skewer in the center. Mold around the bulbous end of the skewer, working it so it goes about 8cm up it.
6. Rough up the surface a little with your fingers so that the meat is not completely smooth and has some texture, then set aside while you shape the rest of the skewers. Brush each skewer with extra oil.
7. Cook the skewers on a preheated BBQ, griddle pan or grill for 8-10 minutes, turning several times. When done, garnish the dish with cucumbers and red onion as desired.
8. Serve with peanut or chili sauce.