Use the satay spices with a little tamarind paste to marinade diced chicken, pork or lamb for an authentic satay. Coat the meat well in the spice mix then leave for at least 1 hour but not more than around 4 hours as the salt will start to 'cook' the meat. Thred the marinaded meat onto wooden skewers that have been soaked in water to stop them burning, or simply leave in loose pieces. Grill, bake or barbeque the meat until the edges have started to caramelize and the meat is cooked through. Serve with the a satay sauce, some steamed rice and a few slices of cucumber.

uses: Great for a barbeque or finger food at a party.

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