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SATAY
1 lb. boneless beef sirloin or top round, or boneless, skinless chicken
Lettuce leaves
Sliced cucumber, onion and red chili
20 bamboo skewers
Satay peanut sauce
Spice paste:
2 stalks lemongrass
4 walnut-size shallots
3 cloves garlic
1 tsp. anise seed
1/4 cup water
2 Tbs. packed brown sugar
1 tsp. ground cumin seed
1 tsp. ground coriander
1 tsp. turmeric powder
1 tsp. galangal powder or 1 tablespoon grated fresh galanga
1 Tbs. soy sauce or 1/4 teaspoon salt
Thinly slice bottom 6 inches of lemongrass. Place in a blender with shallots, garlic, anise seed, and water and process until smooth. Pour into a medium bowl, add brown sugar, cumin, coriander, turmeric, galangal, and soy sauce, then mix well.
Cut meat across the grain into thin diagonal slices, then cut crosswise into 2-inch pieces. Add meat to spice paste and stir to coat. Cover and refrigerate for 2 hours or as long as overnight. When ready to cook, remove meat from spice paste and soak skewers in water for 15 minutes or until more. Thread 2 pieces of meat on each skewer. Place skewers on a preheated oiled grill. Cook, turning skewers frequently, until meat is seared, 2 to 3 minutes.
Satay Peanut Sauce - makes about 2 cups:
Spice paste from marinade
1 cup roasted peanuts, finely chopped
3 Tbs. cooking oil
1 cup water
1/4 cup packed brown sugar
3 Tbs. chili sauce
2 Tbs. soy sauce or 1/2 teaspoon salt
Place a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add water, peanuts, brown sugar, chili garlic sauce, and soy sauce; stir until evenly blended. Bring to a boil. Reduce heat and simmer, stirring frequently, until sauce is slightly thickened, 4 to 5 minutes.
Serve on plate with satay sauce for dipping, and garnish with lettuce leaves, cucumber, onion, and chili. Makes 4 servings |
