SATAY I
Indonesian barbecued beef
This is my favorite satay recipe.
Ingredients
(serves 8-10)
Satay
- 1 kg beef, chicken, or mutton
- 90 ml castor sugar
- 140 g ground peanuts
- 1 piece lemon grass
- 5 ml cumin
(ground or use powdered)
- 5 ml salt
- 1-2 large onions
- 5 cloves garlic
- 5 ml turmeric
- 30 ml coriander
(roasted pounded or use pre-ground)
- 30 g lengkuas
(or substitute ginger)
- 60 ml vegetable oil
- 60 ml water
Satay
gravy
- 700 g peanuts
- 5 cloves garlic
- 2 pieces lemon grass
- 80 g sesame seeds
- 30 ml dried ground chili pepper
(or substitute fresh chopped red chilies)
- 15 ml dried shrimp paste
- 2 large onions
- 100 g tamarind
- 95 g sugar
- 1 piece lengkuas
(or substitute ginger)
- 20 ml salt
- 1.5 l coconut milk
(or substitute water)
Procedure satay
-
Cut meat into strips, pound meat, then cut into cubes and season with
meat tenderizer.
-
Pound separately garlic, onions, lemon grass, and langkuas.
-
Mix together meat, pounded ingredients, salt, and sugar.
Marinate for at least 4 hours, preferably overnight.
-
Thread meat onto skewers. Sprinkle oil mixture ( 1/2 oil, 1/2 water)
over meat and grill until done.
Procedure gravy
-
Make the tamarind paste: add the tamarind to water and soak for
2 hours. During this time, squeeze the tamarind so that it becomes
pulpy. Filter the liquid through a strainer to remove seeds,
stem and skin of the fruit.
-
Pound the onions, garlic, and lengkuas.
-
Roast the peanuts, remove skins, and grind finely.
-
Fry the shrimp paste on medium heat for a few minutes. Add the
onion and garlic paste to the frying pan. Fry the onions until
white. Don't brown them.
-
Add the lemon grass, lengkuas, dried chilies, peanuts, sesame seeds,
coconut milk, sugar, salt and tamarind paste.
-
Cook until the gravy is thick.
Notes
Lengkuas is the Malay word for the root known in English, Spanish, and German
as galangal; it is otherwise known as laos
(Indonesia), souchet long (Vietnam),
or kha (Thai and Laotian). If you don't
have any, then use a mixture of 4 parts ginger to 1 part cardamom.
Rating
Difficulty:
Moderate.
Time:
2 hours preparation, 1/2 hour cooking.
Precision:
Approximate measurement OK.
Contributor
Joe Sotham
University of British Columbia
It is better to travel happily than to arrive
Recipe last modified: 31 Jan 86
Original header
Path: decwrl!recipes
From: joseph@ubc-medgen (joseph sotham)
Newsgroups: mod.recipes
Subject: RECIPE: Indonesian Satay
Message-ID: <2867@decwrl.DEC.COM>
Date: 9 May 86 03:42:03 GMT
Sender: recipes@decwrl.DEC.COM
Organization: University of British Columbia, Vancounver BC
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