Southeast Asia—Skewered Beef w/ Peanut Sauce

 

Indonesian Appetizersatay

Skewered Beef w/ Peanut Sauce
Satay
(Serves 8)

Marinated grilled meat on a skewer, Satay is a national dish of Indonesia. Ours is served with a tasty peanut sauce.


Beef & Marinade
2 lb. beef top round (1" thick)
2 medium red onions (grated)
3-4 cloves garlic (crushed)
2 tsp. lemon peel (grated)
2 tsp. ground coriander
2 tsp. ground caraway seeds
2 tsp. ground ginger
1 tsp. salt
1/4 tsp. brown sugar
4 T vegetable oil for cooking
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Peanut Sauce
2 T vegetable oil
3 T onion (grated)
2 cloves garlic (crushed)
1/2 tsp. shrimp paste (see sidebar)
2 tsp. hot sauce
1 T brown sugar
2/3 C water
1/2 C smooth peanut butter*
2 T soy sauce
2 T lemon juice
1 tsp. salt

Marinade: slice beef into long, thin strips. In a small bowl, make a paste out of the remaining marinade ingredients, except oil, and rub it into the beef, making sure to coat all strips. Cover and marinate 1 hour. Soak 8 skewers in water for 30 minutes to prevent them from burning.

Assembly: thread beef slices on skewers and cook 4-6 minutes under broiler, or on grill, turning and brushing frequently with oil. Serve with Peanut Sauce in a separate bowl.

Peanut Sauce: heat oil in a skillet, add onion and sauté till golden. Remove onion and set aside. Add next 4 ingredients, stirring and cooking for 3 minutes.

Sir in water and peanut butter and bring to a boil, stirring constantly till sauce is thick and smooth.

Add salt, soy sauce, sugar and lemon juice. Add sautéed onion. Set sauce aside to cool to room temperature. Serve in a separate bowl as an accompaniment to satay.

* Traditionalists prefer their own peanut butter: cook 1 1/3 C raw peanuts in 2 T hot oil for 4 minutes. Drain and blend to a paste in a food processor. Discard all but 1 T of oil from the peanut paste and use paste in the recipe.

| See more SE Asian recipes |

 

Tips & Glossary

Southeast Asian cuisine seeks a balance of hot, sour, sweet, and salty—all in a single dish. Adjust to suit your taste perferences.

Many of the ingredients below are unfamiliar to Westerners, but you can find most in any local Asian market.

Fish Sauce: a liquid made of fermented anchovies and bottled (like soy sauce).

Galanga: a root related to ginger though with deeper tones of citrus and pine. Tough to slice...use a sharp knife. (If galanga is not to be found, use ginger root.)

Lemon Grass: tall, stalky, critus-flavored grass. Prior to cooking, pound or crush gently to release flavor.

Rice Sticks: aka rice noodles or vermicelli; thin dried noodles from rice flour. Soak before using, about 1 hour, or less, (depending on how soft or chewy you like your noodles.)

Shrimp Paste: fermented, ground shrimp. It carries a pungent aroma but is essential in cooking.

Taffir Lime: a lime bush native to the region. The leaves and pebbly rind (as zest) are used for flavoring, but not the juice. The leaves can be bought dried.

Tamarind: tropical tree grown in Africa and Asia; its fruit pulp is used as souring agent. It’s also found in Worcestershire sauce and some ketchup.

 

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