The authenticity factor increases the more "Malay cuisine" spices you incorporate into the meat ---
1) the "holy trinity" of crushed lemon grass, crushed candlenut and crushed galangal (ginger's cousin)
1a) Some turmeric powder
2) coriander powder plus dark soya sauce as per previous post is a step in the right direction
3) a couple of ground dried chillies for kick
4) you'll also need a sweet element to aid in the caramelisation process during cooking -- palm sugar for instance....
If you'd like to make your own peanut dipping sauce -- it isn't as daunting as it sounds --
cook raw crushed peanuts in boiling water (let peanuts amalgamate into liquid but avoid using too much liquid -- you want a thick sauce not diluted peanuts!)
Add the same batch of "malay cuisine"spices to flavour the sauce...even a little tamarind for the tangy element is fine...
In Tekka Market, beside the vegetable stalls, cooked sticky rice in a leaf roll is sold, buy one of those, cut them up into quarters and enjoy your satay with these, cucumber slices...you may even serve with fresh onion and fresh pineapple slices...
