Beef Satay

Recipe Ingredients

		Satay
2 lbs	908g / 32oz	Beef - chicken, or mutton
6 tablespoons	90ml	Sugar - castor
1 1/2 cups	355ml	Peanuts - ground
		Lemon grass - (1 piece)
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Onions - (or less) (large)
5		Garlic cloves
1 teaspoon	5ml	Turmeric
2 tablespoons	30ml	Coriander
1 oz	28g	Ginger
1/4 cup	59ml	Vegetable oil
1/4 cup	59ml	Water
		Peanut Sauce
1 1/2 lbs	681g / 24oz	Peanuts
5		Garlic cloves
		Lemon grass - (2 pieces)
1/2 cup	55g / 1.9oz	Sesame seeds
2 tablespoons	30ml	Chili pepper
1 tablespoon	15ml	Shrimp paste - dried
2 tablespoons	30ml	Onions (large)
3 oz	85g	Tamarind
1/2 cup	99g / 3.5oz	Sugar
		Ginger - 1 piece
4 teaspoons	20ml	Salt
6 cups	1422ml	Coconut milk

Recipe Instructions

Cut meat into strips, pound meat, then cut into cubes and season with meat tenderizer. Pound separately garlic, onions, lemon grass and ginger. 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.

MAKE 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 ginger. 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, ginger, dried chilies, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste. Cook until the gravy is thick.

NOTES:

Source:
Mrs. Leslie Hawker

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