Satay daging

Satay daging

Malay beef satay

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

This is a surprisingly flavoursome marinade — despite the absence of garlic, onion and ginger. Serve hot off the barbecue, accompanied by 'ketupat' and chilli peanut sauce.

Ingredients

Quantity Ingredient
750g rump steak
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons ground fennel
1 lemon, finely zested
1 1/2 teaspoons salt
1 tablespoon sugar
80ml thick coconut milk

Method

  1. Soak bamboo skewers in cold water to prevent them from burning during cooking.
  2. Cut the beef into 2 cm cubes, trimming off most of the fat, leaving a thin layer on some of the cubes. Cut the trimmed fat into thin squares and reserve.
  3. Combine the turmeric, cumin, fennel, lemon zest, salt, sugar and coconut milk in a bowl and stir to dissolve the sugar. Add the beef and toss well to coat. Leave to marinate for at least 1 hour, or overnight in the refrigerator — the longer it marinates the more flavoursome it will be.
  4. Thread about 5 pieces of meat onto each skewer. Use the squares of fat where necessary, especially where the meat is very lean, as this will help to keep the meat tender during cooking. Grill over hot coals or under a preheated griller until the beef is well cooked and crisp.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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