Sate manis

Sate manis

Sweet satay

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon dark palm sugar, chopped
3 garlic cloves, crushed
1/2 teaspoon salt
2 tablespoons kecap manis
1 tablespoon oil
2 teaspoons ground cumin
750g rump steak or pork fillet, cut into 2 cm cubes

Satay sauce

Quantity Ingredient
1 tablespoon tamarind pulp
125ml Saus kacang pedis
2 teaspoons Sambal bajak

Method

  1. Soak 18 bamboo skewers in cold water to prevent them from burning during cooking.
  2. In a large shallow baking dish, combine the palm sugar, garlic, salt, kecap manis, oil and cumin and stir until the sugar has dissolved. Thread 4–5 pieces of meat onto each skewer and arrange the skewers in the marinade, turning to coat. Leave to marinate for 2 hours or cover and refrigerate for longer.
  3. Meanwhile, make the satay sauce. 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.
  4. In a bowl, combine 2 tablespoons of the tamarind liquid with the peanut sauce, sambal bajak and 60 ml water and stir to combine. Set aside until ready to serve.
  5. Grill the skewers over hot coals or under a preheated griller for 6–7 minutes on each side, or until the lamb is cooked through and brown on all sides. Serve hot with the satay sauce on the side.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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