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Satay (Grilled Beef On Skewers - Malay)

Cuisine: Indonesian
Type: Meat
Courses: Marinades, Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozBeef chuck
15   Bamboo skewers
  Satay sauce - (recipe follows)
1 1/2 teaspoons 7.5mlWhole fennel seeds
1 1/2 teaspoons 7.5mlWhole cumin seeds
1 1/2 teaspoons 7.5mlGalangal - ground
1 teaspoon 5mlLemongrass
5   Shallots - (walnut-size) or 1 large onion, peeled and sliced
4   Garlic - peeled and sliced
1 tablespoon 15mlDried coriander
1 teaspoon 5mlTurmeric powder
2 tablespoons 30mlSugar
1/4 teaspoon 1.3mlSalt - or to taste

Recipe Instructions

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.

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