Tigers,
If you are making satay at home, this is the marinade I usually use:
Marinade A
2 stalks lemongras
2cm piece galangal
2cm fresh turmeric
3-4 candlenuts
2 dried cillies
4 Daun limau perut (fat fong kum yip) (varthilai)
Spice B
1 tsp cumin powder
1 tsp fennel powder
1 tsp coriander powder
2 tbsp sugar
1 tsp salt
1 tbsp tamarind juice
2 tbsp oil
Blend ingredients for marinade A with a little water in a food processor to a fine paste. Pour paste into a mixing bowl and add spice B to mix.
Marinade meat with the combined marinade ingredients. Leave aside for three to four hours. Overnight in the fridge is better.
Thread the meat strips onto bamboo or metal skewers, and BBQ until golden and slightly charred. Serve with satay sauce.
You probably use beef and chicken. Try Aust ox tongue @ RM 5.10 per kg. Pressure cook it for 30 minutes, and slice off the outer thick cover. Slice the tongue into small pieces. You can also try ox liver.
I don't bother to make the sauce. Too much bother. I buy Brahim's satay sauce, and drown the retort pouch in boiling water for four minutes, cut and serve.
Satay is a flyer with kiddies.
Good luck.
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