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00Ingredients
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4 to 5 Thai chiles, stems removed, or substitute serrano chiles
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4 green onions, chopped including some of the greens
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1 tablespoon chopped ginger
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3 cloves garlic
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2 to 3 tablespoons peanut oil plus oil for basting
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2 tablespoons tamarind juice
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1 tablespoon lime juice, fresh preferred
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2 teaspoons ground coriander
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1 teaspoon freshly ground black pepper
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1/4 teaspoon ground cumin
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1 teaspoon sugar
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1/2 cup coconut milk
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1.5 pounds sirloin beef, cut in 1-inch cubes
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Sambal Kacang
Instructions
Place the chiles, onion, ginger, and garlic in a blender or food processor and puree until smooth, adding some of the peanut oil, if necessary, to make a paste.
Heat 1 tablespoon of the oil in a heavy saucepan, add the spice paste and saute the mixture for a couple of minutes. Add the remaining ingredients, except the beef, and simmer until the sauce starts to thicken, about 15 minutes. If the marinade becomes too thick, thin with hot water. Allow the mixture to cool.
Place the beef cubes in a heavy plastic bag and add the marinade. Marinate the beef overnight in the refrigerator. Remove the beef and thread on skewers.
Preheat a gas gill to high or, if using charcoal, the coals should be glowing. Grill the satays until done, about 2 to 3 minutes per side. Brush them constantly with the oil and turn frequently to prevent burning. Cut one cube to check for doneness, they should be slightly charred on the outside and just done on the inside.
To serve, place the satays on a platter, and serve the Sambal Kacang sauce on the side for dipping.
| Servings |
| 4 to 6 |
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Satays, or sates, are popular throughout Malaysia and the 13,000 some islands that comprise the county of Indonesia. They are miniature brochettes or kabobs made of bite-sized pieces of meat and grilled on bamboo skewers over glowing charcoal. Eaten as a snack, appetizer, or part of the meal itself. They can be made of beef, chicken, pork, as well as lamb, depending on local custom and individual tastes. They contain meat only, never vegetables, and are served with a spicy sauce, such as Sambal Kacang, on the side for dipping. Note: This recipe requires advance preparation.
Ingredients
InstructionsPlace the chiles, onion, ginger, and garlic in a blender or food processor and puree until smooth, adding some of the peanut oil, if necessary, to make a paste. Heat 1 tablespoon of the oil in a heavy saucepan, add the spice paste and saute the mixture for a couple of minutes. Add the remaining ingredients, except the beef, and simmer until the sauce starts to thicken, about 15 minutes. If the marinade becomes too thick, thin with hot water. Allow the mixture to cool. Place the beef cubes in a heavy plastic bag and add the marinade. Marinate the beef overnight in the refrigerator. Remove the beef and thread on skewers. Preheat a gas gill to high or, if using charcoal, the coals should be glowing. Grill the satays until done, about 2 to 3 minutes per side. Brush them constantly with the oil and turn frequently to prevent burning. Cut one cube to check for doneness, they should be slightly charred on the outside and just done on the inside. To serve, place the satays on a platter, and serve the Sambal Kacang sauce on the side for dipping.
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