Beef Sate Recipe
 With the spicy peanut paste, sate, is a
great favorite in South East Asia. It is thought to have been originated
from Sumatra in Indonesia. An Indonesian favorite made from small
marinated cubes of meat, fish or poultry and threaded on skewers to be
broiled or grilled.
Ingredients: (serves 4 to 6)
500 g/1.25 lb beef sirloin, cut in bitesize
pieces
15 ml/1 tablespoon groundnut (peanut) oil
1 bunch rocket (arugula) leaves
For the sate sauce:
60 ml/4 tablespoons groundnut (peanut) or
vegetable oil
5 garlic cloves, crushed
5 dried Serrano chilies, seeded and ground
10 ml/2 teaspoon curry powder
50 g/2 oz roasted peanuts, finely ground
Method:
1. To make the sate paste, heat the oil in a
wok or heavy pan and stir in the garlic until it begins to color. Add the
chilies, curry powder and peanuts and stir over a gentle heat until the
mixture forms a paste. Remove from the heat and leave to cool.
2. Put the beef into a large bowl. Beat the
groundnut oil into the sate sauce and add the mixture to the pieces of
beef. Mix well, so that the beef is evenly coated, and put aside to
marinate for 30-40 minutes.
3. Soak four to six wooden skewers in
water for 30 minutes. Prepare a barbecue. Thread the meat on to the
skewers and cook for 2-3 minutes on each side or until cooked. Serve the
meat with the rocket leaves for wrapping. Alternatively, you could also
serve with cut cucumber and onions.
Happy Cooking,
Carol |
