• Using a mortar & pestle or blender, grind shallots, garlic, turmeric root [or galangal, or ginger], peppercorn, coriander seeds, fennel seeds, cumin seeds and belacan into a paste
• Add turmeric powder and sugar to the paste, and mix well. [This is the satay marinade]
• Slice beef and chicken into thin long strips, and place into separate containers. To each meat, add half each of the satay marinade, and mix well to evenly coat the strips of meat
• MARINATE the beef and chicken strips for at least 3-4 hours. Best  if marinated overnight [refrigerated]
• Treadle 3 to 5 strips of meat onto each bamboo skewer, leaving 3 to 4 inch bare at the 'handle end'
• Grill satays on a hot charcoal bbq grill, indoor grill or on a stovetop grill pan until golden brown. Turn and baste often with the sugar & oil mixture, preferably with your homemade 'lemongrass brush'
• Serve Satay with a small bowl of satay peanut sauce for dipping, and the cucumber & onion wedges on the side. Satay is often served with Ketupat, [a Malay rice cake]

       To Prepare Satay Peanut Sauce:

• Using a mortar & pestle or blender, grind chili paste, onions, garlic, candlenuts, belacan and lemongrass into a paste
• In a bowl, add warm water to tamarind pulp. Using your fingers, squish and mix the tamarind pulp to extract ‘juice’. Strain to discard seeds and fibers
• In a saucepan, heat oil, add ground paste, sauté until quite toasted, and oil starts to seep out
• Add tamarind juice, bring to a boil, add coconut milk, sugar and salt to taste. Bring sauce to boil again, then reduce to slowly simmer for 10 mins
• Add pounded peanuts, simmer for another 5 to 10 mins, or until the sauce reaches a ‘thickness’ to your liking [Note: Add more coconut milk if sauce becomes too thick, and if sauce is too thin, simmer longer]
• Serve satay peanut sauce warm, or at room temperature, in a small bowl as an accompaniment for dipping the satays. It is great for dipping Ketupat, [a Malay rice cake], often served with satay