Satay Celup (Steamboat Satay) 

(with Brahim’s Kuah Satay)
Serves 4

Recipe Courtesy of  Puan Elaine Chen

Ingredients:

(A)    
2   onions
1 whole garlic ( peeled )
1 piece galangal
100 gm dried shrimps
10 – 15 pcs dried chilies ( seeded and soaked )
1 small piece shrimp paste ( belacan )
1 packet Brahim’s Kuah Satay
½ cup santan (coconut milk)

(B)
2 stalk lemon grass ( serai ) ( cut into pieces )
5 – 10 gm brown sugar
2 packets Brahim’s Kuah Satay
I liter chicken stock
Salt to taste

(C)
An array of raw and semi-cooked seafood and meat of your choice

Garnish
Grounded peanuts for toppings ( optional )

Method:
Blend together ( A ) ingredients in a blender to a fine paste.
Heat some oil in a wok and sauté the cut lemongrass till fragrant.
Add in the blended spice paste ingredients ( A) , a pinch of salt and brownsugar and   sauté under low heat till fragrant.
Add the Brahim’s Kuah Satay, and sauté for 5- mins.
Add in the chicken stock and simmer over low heat for about 20 – 30 mins till slightly thickens (thickness as desired).
Pour the sauce in a pot over a low heat ( garnish with grounded peanuts –  optional ) and is ready for serving and dipping the array of raw and semicooked seafood /meat (C) into the simmering sauce.