"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-16-2019, 10:05 AM   #1
Senior Cook
 
Recipes Make Magic's Avatar
 
Join Date: Aug 2019
Location: Vancouver, B.C.
Posts: 270
Indonesian Beef Satay with Spicy Peanut Sauce

Authentic Indonesian Beef Satay and It's Spicy Peanut Sauce

Just so you know, I got this recipe from the chef of the Tanglin Club In Singapore sometime in early 1977 after bugging him for several weeks to get it. I had to modify it a wee bit when we got back to Canada because I'd jotted everything down so quickly I couldn't totally read some of my own handwriting.

Of all my time in south-east Asia enjoying all the exotic foods I had there, I have to say this satay was the highlight of everything new that I tasted, and my most favorite dish of them all. My family & I spent many a Saturday or Sunday afternoon sitting around the club's pool having a superb brunch, lunch or early dinner of beef satay - we ( my then wife and I, and our young son & daughter) couldn't get enough of it. The kids loved it !

You have to try this - have it anytime with a group of family & friends while you happily grill, and everyone will love you for it - the taste is definitely something you won't forget about, I can assure you !

Here it is:
( A large enough recipe to feed anywhere from 4 or 5, up to 8-10 persons depending on the hunger levels).

INGREDIENTS:


- 1 to 2 lbs. of beef steak (in Singapore I believe they usually used flank, skirt, or chuck steak, but now I prefer to use strip loin, or sirloin), cut into strips approx. 3"-4" long x 1" or so wide X 1/8" - 1/4" thick - got it?



Mix well together the following in a large casserole baking dish, to which you will later add the meat slivers mixed in, and marinate covered in fridge for a minimum of 4 to 8 hours, but preferably overnite for at least 12 hours, occasionally stirring to mix.


- 3/4 cup of peanut oil or canola oil


-1/2 cup of tamari sauce (japanese soy sauce, thicker & less salty than chinese soy sauce- or alternatively, ketjap manis sauce )


- Juice of 1 lime and it's zest


- 2 T's (Tbspns) of fish sauce - any brand


- 3-4 finely diced garlic cloves


- 1 medium finely diced shallot

- 2 stalks of fresh lemon grass - white bottom parts only, bruised a bit with the handle of a large kitchen knife, and finely chopped


- 1 - 2"piece of fresh galangal root, peeled & finely chopped ( or equivalent in dried / powdered galangal).
(If this is not available at an asian market near you, substitute with fresh ginger root)


- 1 T of brown sugar


- 1 tspn. each of:


- curry powder
- cumin
- turmeric
- coriander -
- cayenne

For Skewering & grilling you'll need approx. 12-20 longish bamboo skewers soaked in water for at least 1/2 hour beforehand. The beef slivers should be loosely skewered in a ribbon - S-shaped manner to expose as much meat as possible to the well heated bbq grates, and grilled for 3-4 minutes each side until fairly well seared.


SPICY PEANUT SAUCE



Serve kebabs immediately after grilling with this spicy peanut sauce for dipping:



Mix well together in a suitably-sized saucepan the following:


- 1/3 - 1/2 cup creamy peanut butter (natural unsalted if available)


- 1/3 cup coconut milk


- 1 T lime juice


- 1 T fish sauce


- 1 T canola or peanut oil


- 1 tspn. of sriracha (chili-garlic sauce)


- 1/2 tspn. of sesame oil


- 1/4 cup finely diced shallot


- 1 tspn. finely minced garlic


- 1 tspn. minced fresh ginger root


- 1 tspn. finely chopped lemon grass


- 1 tspn. brown sugar


- Add some water if need be to get a suitable consistency. (Or more peanut butter if it's a bit too thin/runny)


Bring to a boil, lower heat & simmer for about 5 minutes, then cool for dipping the satay.

__________________

__________________
Regards,
Paul
Recipes Make Magic is offline   Reply With Quote
Old 09-16-2019, 11:10 AM   #2
Sous Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 943
Thank for the recipe, Paul! That definitely looks good! But then, I'm a sucker for any SE Asian food.
__________________

__________________
Dave
pepperhead212 is online now   Reply With Quote
Old 09-16-2019, 07:59 PM   #3
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,671
I bet just copying this recipe brings back happy times for you.

The addition of the curry and related spices gives this a more complex flavor.

Thanks for sharing this recipe.
Whiskadoodle is offline   Reply With Quote
Reply

Tags
beef, recipe, sauce

Indonesian Beef Satay with Spicy Peanut Sauce [B][U][FONT=Calibri]Authentic Indonesian Beef Satay and It's Spicy Peanut Sauce[/FONT][/U][/B] [B][FONT=Calibri]Just so you know, I got this recipe from the chef of the Tanglin Club In Singapore sometime in early 1977 after bugging him for several weeks to get it. I had to modify it a wee bit when we got back to Canada because I'd jotted everything down so quickly I couldn't totally read some of my own handwriting.[/FONT][/B] [B][FONT=Calibri]Of all my time in south-east Asia enjoying all the exotic foods I had there, I have to say this satay was the highlight of everything new that I tasted, and my most favorite dish of them all. My family & I spent many a Saturday or Sunday afternoon sitting around the club's pool having a superb brunch, lunch or early dinner of beef satay - we ( my then wife and I, and our young son & daughter) couldn't get enough of it. The kids loved it ![/FONT][/B] [B][FONT=Calibri]You have to try this - have it anytime with a group of family & friends while you happily grill, and everyone will love you for it - the taste is definitely something you won't forget about, I can assure you ![/FONT][/B] [B][FONT=Calibri]Here it is:[/FONT][/B] [B][FONT=Calibri] ( A large enough recipe to feed anywhere from 4 or 5, up to 8-10 persons depending on the hunger levels).[/FONT][/B] [FONT=Calibri][B][U]INGREDIENTS:[/U][/B][/FONT] [B][U][FONT=Calibri] [/FONT][/U][/B] [B][FONT=Calibri]- 1 to 2 lbs. of beef steak (in Singapore I believe they usually used flank, skirt, or chuck steak, but now I prefer to use strip loin, or sirloin), cut into strips approx. 3"-4" long x 1" or so wide X 1/8" - 1/4" thick - got it?[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri] Mix well together the following in a large casserole baking dish, to which you will later add the meat slivers mixed in, and marinate covered in fridge for a minimum of 4 to 8 hours, but preferably overnite for at least 12 hours, occasionally stirring to mix. [/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 3/4 cup of peanut oil or canola oil[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]-1/2 cup of tamari sauce (japanese soy sauce, thicker & less salty than chinese soy sauce- or alternatively, ketjap manis sauce )[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- Juice of 1 lime and it's zest[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 2 T's (Tbspns) of fish sauce - any brand[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 3-4 finely diced garlic cloves[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1 medium finely diced shallot [/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 2 stalks of fresh lemon grass - white bottom parts only, bruised a bit with the handle of a large kitchen knife, and finely chopped[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1 - 2"piece of fresh galangal root, peeled & finely chopped ( or equivalent in dried / powdered galangal).[/FONT][/B] [B][FONT=Calibri](If this is not available at an asian market near you, substitute with fresh ginger root)[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1 T of brown sugar[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1 tspn. each of:[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- curry powder[/FONT][/B] [B][FONT=Calibri]- cumin [/FONT][/B] [B][FONT=Calibri]- turmeric[/FONT][/B] [B][FONT=Calibri]- coriander - [/FONT][/B] [B][FONT=Calibri]- cayenne[/FONT][/B] [B][FONT=Calibri]For Skewering & grilling you'll need approx. 12-20 longish bamboo skewers soaked in water for at least 1/2 hour beforehand. The beef slivers should be loosely skewered in a ribbon - S-shaped manner to expose as much meat as possible to the well heated bbq grates, and grilled for 3-4 minutes each side until fairly well seared.[/FONT][/B] [B][U][FONT=Calibri]SPICY PEANUT SAUCE[/FONT][/U][/B] [B][U][FONT=Calibri] [/FONT][/U][/B] [B][FONT=Calibri]Serve kebabs immediately after grilling with this spicy peanut sauce for dipping:[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]Mix well together in a suitably-sized saucepan the following:[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1/3 - 1/2 cup creamy peanut butter (natural unsalted if available)[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1/3 cup coconut milk[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1 T lime juice[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1 T fish sauce[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1 T canola or peanut oil[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1 tspn. of sriracha (chili-garlic sauce)[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1/2 tspn. of sesame oil[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1/4 cup finely diced shallot[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1 tspn. finely minced garlic[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1 tspn. minced fresh ginger root [/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1 tspn. finely chopped lemon grass[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- 1 tspn. brown sugar [/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]- Add some water if need be to get a suitable consistency. (Or more peanut butter if it's a bit too thin/runny)[/FONT][/B] [B][FONT=Calibri] [/FONT][/B] [B][FONT=Calibri]Bring to a boil, lower heat & simmer for about 5 minutes, then cool for dipping the satay.[/FONT][/B] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:30 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×