Satay Sapi (Beef Satay)
Balinese satay is usually cooked over charcoal made from dried coconut shells, on a small ceramic grille, which gives them a delicious smoky and slightly charred flavour. This recipe may be cooked on a barbecue grille, or in the grille of a domestic oven.
Satay paste Ingredients…
3 cloves of garlic (crushed).
2 cm. of ginger (crushed).
Any quantity of chillies – to taste (chopped).
5 shallots (chopped).
Sprinkle of black pepper – to taste.
10 cashew nuts or candle nuts.
1 teaspoon of coriander.
1/4 teaspoon of galangal powder (optional).
1 tablespoon of palm sugar.
2 tablespoons of cooking oil.
Satay paste Method…
Combine dry ingredients in a food processor or with a mortar and pestle, then add the remaining ingredients except the oil to form a paste.
Heat the oil in a wok, then add all ingredients, and fry for a couple of minutes until the mixture is a golden brown color. Reserve the paste as a marinade.
Satay sauce Ingredients…
3 tablespoons of peanut butter (or homemade peanut paste).
2 tablespoons of coconut cream.
4 tablespoons of water.
Any quantity of chillies – to taste (chopped finely). 2 shallots (chopped finely).
1 or 2 cloves of garlic (crushed).
1 teaspoon of cumin.
1 tablespoon of cooking oil.
Satay sauce Method…
Heat the oil in a wok, then add shallots, garlic and chillies, and fry for a couple of minutes until the shallots begin to appear transparent. Add the cumin, then the peanut butter and stir over reduced heat to form a paste. Gradually add the water, continually stirring until the mixture has a creamy consistency.
Remove from heat, then add the coconut cream. Reserve the paste as a sauce.
Commercial or homemade satay paste (see above).
500 g of lean beef steak (chicken or pork may be substituted).
Bamboo or steel skewers.
Commercial or homemade satay sauce (see above).
Slice the meat into thin strips of about 1cm x 1cm x 4cm (or 1/2″ x 1/2″ x 2″). Place the strips of meat into a bowl, and combine with the satay paste marinade. Leave the mixture to stand overnight if possible.
Soak bamboo skewers in water for a couple of hours to prevent them from burning.
Thread one or two strips of meat onto each skewer and brush the prepared satays with the remaining marinade mixture.
Grille the satays over coals on a barbecue grille, or in the grille of a domestic oven until done as desired (usually they are served well done in Bali).
Serve the satays with a side serve of satay sauce, some chillie sauce and a salad made with lettuce, tomato and wedges of cucumber and a small serving of plain boiled rice.
“Why not try this recipe using chicken. Satay Ayam is very popular in Bali.”
The ingredients for this recipe may be purchased from Asian foodstores or from the Asian section of most larger supermarkets.
Other meats such as pork or chicken, or even prawns may be substituted for the beef steak, but the coriander and ginger would be replaced with turmeric and lemongrass for chicken, and turmeric, lemongrass, tamarind pulp and shrimp paste would be added for seafood.
Feel free to experiment a little with the ingredients–there is no truely definitive recipe for satay.
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