Dish: Sate Sapi (Beef Satay)
Cooking Time: 1 hour
Best for: Weekend lunch, snack
- 1 lb beef steak meat
- 4 oz coconut milk
- 2 limes
- 2 hot chili peppers
- 2 stalks fresh lemongrass (or 4 tablespoons lemongrass powder)
- 3 cloves garlic
- 2 teaspoons coriander
- 1 teaspoon cardamom
- 2 tablespoons soy sauce
- 2 tablespoons dark (sweet) soy sauce
- 1 handful kaffir lime leaves
- 1 teaspoon sugar
- 10-12 bamboo skewers
- 1 teaspoon caraway (optional)
Ingredients for the peanut sauce:
Soak the bamboo skewers in water for at least 30 minutes. Cube the steak meat. Squeeze out the lime juice into a bowl. Thinly slice the hot chili peppers and lemongrass (if using fresh). Peel the garlic cloves. Devein kaffir lime leaves by cutting its primary vein away.
In a food processor / blender, roughly chopped and mix well the following ingredients: coconut milk, lime juice, hot chili peppers, lemongrass, garlic, caraway, coriander, cardamom, soy sauce, kaffir lime leaves, and sugar.
Coat the cube meat with this mixture.
Skewer cube meat with the bamboo skewers. Refrigerate for at least 2 hours - overnight preferable - for the flavorings to be absorbed by the meat.
On a hot grill, grill the beef satay until the meat doesn't stick onto the grill anymore when you move the skewers.
For the sauce: roughly chopped hot chili peppers, yellow onion and lemongrass. In a food processor / blender, mix these 3 items with the shallots, garlic, candlenuts into a paste.
In a small sauce pan over medium heat, heat up a bit of cooking oil. Add the paste, tamarind, lime/lemon juice, brown sugar, and peanut butter. Stir well until you have a cooked-oatmeal consistency. Add a little water if needed.
DO YOU KNOW ...
That Indonesia is the home of sate (satay)? There are over 3 dozens recognized versions of satay in Indonesia, each use different cuts of meats, marinate, and dipping sauce. This national dish can be found anywhere from street vendors to family restaurants to fine-dining establishments. It can be made at home as well, in fact, my mom often made this dish for my family on the weekends when I was growing up in Indonesia. The heart of the dish is seasoned, skewered, and grilled meat - either beef, chicken, goat, mutton, pork, fish, or even tofu - grilled over wood or charcoal fire. It has since spread to neighboring countries like Malaysia, Singapore, Thailand, Brunei, Philippines, and Suriname. I still remember family picnics where my mom would grill satay for us. It was so delicious with the spicy peanut sauce, and the family couldn't have enough of it. This delicious, mouth-watering satay is definitely one that gets everyone fighting for more.
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