1tsp tamarind mixed with 50ml warm water, strained
Method
Up to a day before, put the marinade ingredients in a blender and blitz to a paste. Put the chicken or lamb in a large dish or zip-lock bag and pour 100g of the marinade over it, ensuring the meat is completely covered. Transfer to the fridge and leave to marinate for 4 hours or overnight. Keep the remaining marinade in a jar in the fridge for up to 3 weeks, ready to use in other recipes.
Combine all the glaze ingredients with 250ml boiling water in a small bowl and set aside.
For the satay sauce, make a paste by blending the galangal, ginger, coriander, cumin, dried chillies and shallots with 50ml water, mixing everything together. Heat the oil in a medium pan over a high heat, add the paste along with the salt and cook for 8-10 minutes, stirring continuously. Add the peanuts and 250ml hot waterto the pan and stir to combine.
Add the brown sugar, coconutmilk, pandan leaf and tamarindand cook for a further 10 minutes over a medium heat. Heat a barbecue or grill to high. Brush the glaze over the meat and thread the chicken strips, if using, on to pre-soaked bamboo skewers. Cook the chicken for 4-5 minutes on each side or until cooked through, or the lamb for 2-4 minutes on each side or until cooked through.
Serve with the satay and the salad vegetables, if using.
RECIPES AND PHOTOGRAPHS TAKEN FROM ROTI KING BY SUGEN GOPAL, PHOTOGRAPHY BY SAM FOLAN (QUADRILLE, £18.99).
