Chicken and Lamb Satay with Peanut Sauce

1. Cut 1kg of chicken and lamb meat into about 2cm cubes.

2. For chicken satay: Blend turmeric, garlic and shallots. Marinate the chicken meat with white pepper powder, salt, lime juice, and the blended marinade. Mix well and keep in fridge for preferably 24 hours.

3. For lamb satay: Blend turmeric, garlic, shallots and coriander seeds. Marinate the lamb meat with white pepper powder, salt, lime juice, and the blended marinade. Mix well and keep in fridge for preferably 24 hours.

4. Preheat oven with ‘4D Hot Air’ mode at 180°C.

5. Skewer the marinated meat onto bamboo sticks, place them on a wire rack and baste with butter.

6. Cook on the middle rack for 10 minutes. Then remove the satays and baste them with kicap manis.

7. Place the satays back into the oven, on the second rack. Switch to ‘Grill’ mode, level 2 and char for about 2 to 3 minutes. Do keep a close watch on the satays to prevent burning. Rotate skewers if necessary for even charring.

8. In a deep frying pan, heat up oil and fry groundnuts, candlenuts, garlic, cut chilli padi, shallots and red chilli. Once the skin of groundnut is brown, remove all the ingredients and drain excess oil. Blend the fried ingredients until fine.

9. Mix water with Asam paste and pass through a sieve to yield Asam water.

10. Cook gula melaka (palm sugar) with 200ml of water, until sugar melts. Then add in kicap manis, asam water, and the blended ingredients. Bring to boil and season with salt.

11. Serve the satays with peanut sauce.

Induction hobs generate heat only where it is needed, and their lower temperature also keeps hands safe from burning. These features ensure safety, convenience and energy savings.