Julie Lin served up tasty Malaysian style beef satay skewers with peanut sauce and a pineapple and cucumber salad on Saturday Kitchen.

The ingredients for the peanut sauce are: 150g dry roasted peanuts, 4 shallots, roughly chopped, 8 dried red chillies, soaked and deseeded, 3 whole garlic cloves, peeled, 1 lemongrass stalk, 1cm piece galangal, peeled, 50ml vegetable oil, 1 tbsp tamarind concentrate, 3 tbsp gula melaka (palm sugar) or dark brown sugar, 1 tsp ground coriander, 1 tbsp ketjap manis (sweet soy sauce), 1 lime, juice only, for seasoning and 1 tsp salt, plus extra to taste.

For the beef: 400g beef fillet, cut into bite-size 3cm chunks.

For the sate daging paste: 125g shallots, chopped into chunks, 6 whole garlic cloves, peeled, 2 red chillies and 2.5cm piece galangal.

For the marinade: 2 limes, juice only, 50g shaved gula melaka (palm sugar), or 3½ tbsp dark brown sugar, 2 tbsp ground coriander, 1 tbsp cumin powder, 4 tbsp light soy sauce, 6 tbsp ketjap manis (sweet soy sauce) and 1½ tsp salt.

For the pineapple and cucumber salad: 1 cucumber, cut into bite-sized chunks, ½ pineapple, cut into bite-sized chunks, 2 sprigs fresh coriander, finely chopped, 1 lime, juice only, 1 tbsp sesame oil and ½ tsp salt.

See more Malaysian recipes in the book titled: Simply Malaysian Cookbook: Easy yet Delicious Classics from Malaysia available from Amazon now.