Ingredients: coriander seeds, turmeric, black cumin seeds, fennel seeds, garlic powder, sugar, chillies, salt, black pepper.

We have two recipes for you to try, one Malaysian and one Indonesian. They are both cooked in the same way, as follows:

•  ·      Soak the bamboo skewers so that they do not burn on the grill.

• ·      Cut the meat into thin strips about 2cm by 6cm.

• ·      Mix all the other ingredients together and coat the meat, then leave for several hours.

• ·      Cook very briefly under the grill or on a barbecue (over-cooking will result in tough meat).

• ·      Serve with diced cucumber and peanut sauce (see recipes below).

Malay satay

• 1 packet Satay spice (recipe included)

• 1 tsp groundnut oil

• 60ml/2floz water

• 1 tsp each of soy sauce and fish sauce)

• 700g/1.5lb chicken, cut into thin strips (about 1 by 2 by 6cm)

Indonesian satay:

We suggest thinly sliced good quality beef steak, but also delicious with pork mince formed into little kebabs.

• ·      1 carton Satay blend

• ·      1 tbsp groundnut oil

• ·      700g/1.5lb beef steak, cut into thin strips

• ·      2 tbsp kecap manis OR 1 tbsp each soy and fish sauce

• ·      ½ tsp shrimp paste (optional)

• ·      Juice 1 lime

• ·      125ml coconut cream (or half a block)

Peanut Sauce Recipe

Makes a large quantity!

• 3 tbsp groundnut oil

• 1 small onion, finely chopped

• 2 cloves garlic, crushed

• 2 tsp dried crushed chillies

• 1 tsp brown sugar

• 2 tsp fish sauce

• 2 tbsp soy sauce

• 1 tbsp desiccated coconut

• 2 tbsp crunchy peanut butter

• ½ can coconut milk

• Juice of 1 lime

The peanut sauce can be made in advance:

1. Gently cook the onion in the oil until very soft, then add the garlic and chillies

2. Add the fish sauce, soy sauce, sugar and cook for a couple of minutes

3. Add the coconut milk, bring to a simmer, then add the peanut butter and desiccated coconut and cook gently until thickened. If you like extra tang, add some lime juice.

4. Leave to cool before serving.

Cook’s Notes

1. The sauce recipe makes a large amount, which can be frozen for future use. After defrosting just bring it to the boil and let it cool.

2. Make a pineapple satay sauce by omitting the desiccated coconut and sugar, and adding a small can of finely chopped pineapple.

3. If you want to make a creamy and delicious curry, add a whole can of coconut milk to the original recipe and leave out the desiccated if you like a thinner sauce. Brown some chicken pieces separately and stir into the sauce 15 minutes before eating, then add a handful of fresh chopped coriander before serving.