Saté bumbu

Saté bumbu

Spicy beef satay

By
From
The Complete Asian Cookbook
Serves
4-5
Photographer
Alan Benson

Unlike most other satays with their small cubes of meat, this one features a long, thin, finely sliced strip of meat which is threaded on the skewers like a ruffled ribbon. After being briefly stir-fried in a marinade it is then cooked over coals or under a griller.

Ingredients

Quantity Ingredient
2 teaspoons tamarind pulp
2 tablespoons kecap manis
1 onion, roughly chopped
2 garlic cloves
1/2 teaspoon laos powder, (optional)
1/2 teaspoon Sambal ulek
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried shrimp paste
2 tablespoons peanut oil
500g topside, round or blade steak, thinly sliced into strips
125ml coconut milk
6 dried daun salam leaves
1 stem lemongrass
or 2 strips lemon zest
2 teaspoons dark palm sugar, chopped

Method

  1. Soak 18 bamboo skewers in cold water to prevent them from burning during cooking.
  2. Soak the tamarind pulp in 60 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Measure 2 tablespoons of the liquid and set aside.
  3. Place the tamarind liquid into a food processor with the kecap manis, onion and garlic and process to make a smooth paste. Stir in the laos powder, if using, sambal ulek, pepper and shrimp paste, using the back of a spoon to crush the paste.
  4. Heat the peanut oil in a wok or large heavy-based frying pan over medium heat. Add the spice paste and stir-fry until it turns brown and comes away from the side of the wok.
  5. Add the meat to the wok and stir-fry for about 1 minute, or until the meat changes colour. Add the coconut milk, daun salam leaves, lemongrass and palm sugar, stirring to combine. Reduce the heat and simmer until the sauce is very thick and almost dry. Remove from the heat and allow to cool slightly, then thread the beef strips onto the skewers.
  6. Grill the skewers over hot coals or under a preheated griller for 6–7 minutes on each side, or until the beef is cooked through and brown on all sides. If there is any leftover sauce in the wok, spoon it over the meat skewers to serve.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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