Singapore Satay

Recipe Ingredients

2 lbs	908g / 32oz	Rump 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	5ml	Lemon peel
1 tablespoon	15ml	Coriander
1 teaspoon	5ml	Cumin
1/2 teaspoon	2.5ml	Fennel
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Turmeric
2 teaspoons	10ml	Brown sugar
		Sauce
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	5ml	Lemon peel
2 tablespoons	30ml	Oil
1/2 cup	99g / 3.5oz	Crunchy peanut butter
1 1/2 cups	355ml	Coconut milk
1 teaspoon	5ml	Brown sugar
2 teaspoons	10ml	Dried 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.

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

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