Malay Beef Satay Recipe - Cooking Index
Malay Beef Satay Recipe - Cooking Index
| 1 lb | 454g / 16oz | Beef chuck |
| 15 | Bamboo skewers | |
| Satay sauce - (recipe follows) | ||
| Marinade | ||
| 1 1/2 teaspoons | 7.5ml | Whole fennel seeds |
| 1 1/2 teaspoons | 7.5ml | Whole cumin seeds |
| 1 1/2 teaspoons | 7.5ml | Galangal - ground |
| 1 teaspoon | 5ml | Lemongrass |
| 5 | Shallots - sliced | |
| 4 | Garlic - peeled and sliced | |
| 1 tablespoon | 15ml | Dried coriander |
| 1 teaspoon | 5ml | Turmeric powder |
| 2 tablespoons | 30ml | Sugar |
| 1/4 teaspoon | 1.3ml | Salt to taste |
To prepare the marinade, heat a dry skillet or wok and lightly toast the fennel and cumin seeds. When cool grind them in a spice mill and set aside. Grind the galangal, lemongrass, shallots, garlic, coriander and turmeric to a smooth paste in a blender or food processor. If necessary, add one or more tablespoons of water to facilitate the blending. Transfer the paste to a bowl and mix in the ground seeds, sugar, and salt.
Cut the beef lengthwise (across the grain) into quarter-inch thick slices, then crosswise into one-inch pieces. Add the beef to the marinade, mix together and marinate in the refrigerator for at least 30 minutes, or preferably overnight.
Soak the bamboo skewers in a pan of water for at least one hour. Thread three pieces of beef onto each skewer. If you are not going to cook the satay right away, refrigerate the skewered meat.
Place the skewers on a pre-heated grill four to six inches above hot glowing charcoal or under the broiler. Grill about one minute on each side or until the meat is seared. Serve with Satay sauce for dipping.
Adapted from The Cooking of Singapore, by Chris Yeo and Joyce Jue. Published by Harlow & Ratner, Emeryville, California, 1993.
Source:
Ming Tsai - East Meets West Show
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