Cooking With Bibi Aysha
Date: 31 October 2024
Topic: Malaysian Cuisine Part 1
Recipe: Beef Satay with peanut sauce
INGREDIENTS:
Satay:
– 500g beef thinly sliced or cut into small cubes. Use sirloin or ribeye
– 1/2 cup coconut milk
– 2 tablespoons any vegetable oil of choice
– 2 or cloves of garlic, minced
– 1 or 2 tbslp ginger, grated thinly
– 1 tblsp coriander powder
– 1 tsp cumin powder
– 1/2 tsp turmeric powder
– salt & black pepper to taste
– 20 sosatie sticks
For the peanut sauce:
– 1/2 cup smooth, peanut butter
– 1/4 cup coconut milk
– 2 tblsp soy sauce
– 2 tblsp lime juice. Can use lemon juice as well.
– 1 tblsp honey
– 1 tblsp ginger, grated
– Salt & pepper to taste
METHOD:
SATAY:
1. In a blender or food processor, combine coconut milk, garlic, ginger, coriander, cumin, turmeric, salt, and pepper & blend until smooth.
2. In a large bowl, combine beef slices and the coconut milk mixture. Marinate for minimum 30 minutes or overnight for maximum flavour.
3. Preheat oven to grill or get the “braai” ready.
4. Thread the marinated beef pieces on the skewers, leaving a small space between each piece.
5. Brush the skewers with vegetable oil on both sides then grill for 4 or 5 minutes per side, or until cooked.
PEANUT SAUCE:
1. Combine all the ingredients together in a blender or food processor until smooth. Season to taste.
Serve the satays hot on a platter covered with a banana leaf or just a plain platter. Arrange the following in small, individual bowls to serve with the satays:
-peanut nut sauce
-chopped cucumbers
-chopped purple/red onion
Garnish with cilantro or fresh coriander sprigs.
ENJOY!
For chicken satay: Substitute beef with chicken cut into small cubes. Adjust cooking time.
