This recipe has been waiting for a while in my draft now. Always had no chance to post this. But it was such a great satay.
I know I have posted salmon satay before. But since that was for the challenge I had no choice but to post it first before the deadline 😛
Satay always looks like lots of work, but ah-ah, it’s very easy to put together and tasty too. And my daughter likes satay a lot. I think just because she got to hold the skewers though. Kids usually like anything on stick 😛
For a quick cook like this, you need a good quality meat. The one suitable for steaks. So make sure you ask your local butcher for a good quality beef. It’ll be a bit pricey, but worth it 🙂
For this satay, I ate it with peanut sauce and pickled cucumber (I’ve mentioned about it here) and you have to prepare the pickled one day ahead, because it needs to rest overnight. Pretty much normal in my home town. If you’re to lazy to make peanut sauce, you can it it with sweet soy sauce and sliced chillies and shallots. Easy!
- 500g beef, cubed
- 3 tbsp sweet soy sauce
- 1 tbsp ground coriander seed
- 1 tbsp lemon juice
- 1 tsp ground garlic
- salt & pepper
- Soak the skewers in water (to prevent from burning) for at least 10 minutes.
- Put he beef in a freezer bag / zip lock bag.
- Add sweet soy sauce, coriander seed, lemon juice, garlic, salt and pepper.
- Shake the bag a bit, so all the beef covered in the sauce. Marinate for at least 15 minutes.
- Put the beef in the skewers, depending how many cubes you want per skewer.
- In a preheated grill pan / normal pan / real grill, cook the beef for 3 minutes on each side.
- Serve warm.
- 1 cucumber, peeled, halved
- 2 medium size carrots, peeled, cubed
- 2 shallots, thickly sliced
- 1 tbsp sugar
- 3 tbsp distilled vinegar
- 1 tsp salt
- 2 tbsp hot water
- Dissolve the sugar, salt in a hot water. Set aside to cool it down,
- Scrape the seed from cucumber. Slice.
- In a bowl, add cucumber, carrot cubes, sliced shallots, water mixture and vinegar.
- Mix well and leave it in the fridge over night.
- Ready to eat the next day.
- 5 tbsp peanuts (cooked)
- 1 tsp tamarind paste
- 1 garlic cloves
- 2 tbsp palm sugar / brown sugar
- 2 tbsp sweet soy sauce
- chilli (optional)
- Put everything in your food processor. Blitz. And cook for 5 to 7 minutes.
- Add water if its too runny.
It’s the best to eat this satay with rice cake, peanut sauce, pickled cucumber and chilli sauce. Perfect for dinner or hot summer day 🙂