Malaysian Satays Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1379
FAT
359%
CHOL
28%
SOD
164%

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Ingredients for 4 servings

4 small dried red chiles, crumbled

2 stalks lemongrass, smashed and coarsely chopped

1 teaspoon kosher salt

3 tablespoons corn oil

1 teaspoon shrimp paste

1/2 cup coconut milk

Rice cakes, for serving

1 cup corn oil

1 red onion, quartered

1 white onion, finely chopped

6 tablespoons granulated sugar

1 stalk lemongrass, smashed

1 tablespoon ground turmeric

2 cups roasted peanuts, roughly chopped

Cubed onions, for garnish

1 tablespoon coarse black pepper

1 tablespoon kosher salt

1/2-pound skinless chicken thighs or beef flank steak, cut into 1-inch strips

1 teaspoon ground turmeric

1/2 cup water

1 (1-inch) piece fresh ginger, finely chopped

Peanut Sauce, recipe follows

1 tablespoon ground cumin

6 tablespoons sugar

Sliced cucumbers, for garnish

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