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Singapore Satay

Cuisine: Indonesian
Type: Chicken, Meat
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozRump steak
8   Shallots or 1 large - up to 10
  Brown onion
2   Garlic
1/2   Fresh ginger
1   Lemon grass or 1/2
1 teaspoon 5mlLemon peel
1 tablespoon 15mlCoriander
1 teaspoon 5mlCumin
1/2 teaspoon 2.5mlFennel
1 teaspoon 5mlSalt
1 teaspoon 5mlTurmeric
2 teaspoons 10mlBrown sugar
4   Dried red chiles - soaked
8   Shallots or 1 medium onion - brown
1   Garlic clove
4   Macadamia nuts
1   Lemon grass or 1/2
1 teaspoon 5mlLemon peel
2 tablespoons 30mlOil
1/2 cup 99g / 3.5ozCrunchy peanut butter
1 1/2 cups 355mlCoconut milk
1 teaspoon 5mlBrown sugar
2 teaspoons 10mlDried tamarind
  Salt to taste

Recipe Instructions

Cut pieces of meat 3/4-inch square and 1/2-inch thick. Blend shallots, garlic, lemon grass and ginger together. Mix in spices, salt, turmeric and brown sugar.

Soak tamarind in 1/4 cup warm water 5 minutes, squeeze and strain for juice. Add to other ingredients, mix well; stir in meat, marinade for at least 6 hours. If possible use Bamboo skewers soaked in cold water 1 hour.

Thread 4 to 5 pieces of meat onto each skewer and cook over charcoals or under broiler until golden brown. Baste frequently with oil, while cooking.

Serve with sauce.

Sauce: Blend chiles, shallots, garlic clove, Macadamias and lemon grass or lemon peel. Fry gently in the oil 5 minutes, stirring frequently, then add coconut milk and bring gently to boil. Add all other ingredients and simmer for 2 minutes. Serve at room temperature.

Chris Yeo's and Joyce Jue's "The Cooking of Singapore"


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