Satay (grilled Beef On Skewers; Malay)

People do not drift toward holiness. Apart from grace-driven effort, people do not gravitate toward godliness, prayer, obedience to Scripture, faith, and delight in the Lord. We drift toward compromise and call it tolerance; we drift toward disobedience and call it freedom; we drift toward superstition and call it faith. We cherish the indiscipline of lost self-control and call it relaxation; we slouch toward prayerlessness and delude ourselves into thinking we have escaped legalism; we slide toward godlessness and convince ourselves we have been liberated.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Malay	Satay	1	Servings

INGREDIENTS

1	lb	Beef chuck
15		Bamboo skewers
		Satay sauce, recipe
		follows
1 1/2	t	Whole fennel seeds
1 1/2	t	Whole cumin seeds
1 1/2	t	Galangal, ground
1	t	Lemongrass
5		Shallots, walnut-size or 1
		large onion peeled
		and sliced
4		Cloves garlic, peeled and
		sliced
1	T	Dried coriander
1	t	Turmeric powder
2	T	Sugar
1/4	t	Salt, or to taste

INSTRUCTIONS

To prepare the marinade, heat a dry skillet or wok and lightly toast
the fennel andcumin seeds. When cool grind them in a spice mill and
set aside. Grind thegalangal, lemongrass, shallots, garlic, coriander
and turmeric to a smooth pastein a blender or food processor. If
necessary, add one or more tablespoons ofwater to facilitate the
blending. Transfer the paste to a bowl and mix in the groundseeds,
sugar, and salt.  Cut the beef lengthwise (across the grain) into
quarter-inch thick  slices, then crosswise into one-inch pieces. Add
the beef to the  marinade, mix together and marinate in the
refrigerator for at least  30 minutes, or preferably overnight.  Soak
the bamboo skewers in a pan of water for at least one hour.  Thread
three pieces of beef onto each skewer. If you are not going to  cook
the satay right away, refrigerate the skewered meat.  Place the skewers
on a pre-heated grill four to six inches above hot  glowing charcoal or
under the broiler. Grill about one minute on each  side or until the
meat is seared. Serve with Satay sauce for dipping.  Adapted from The
Cooking of Singapore, by Chris Yeo and Joyce Jue.  Published by Harlow
& Ratner, Emeryville, California, 1993.  Per serving: 1101 Calories
(kcal); 71g Total Fat; (58% calories from  fat); 74g Protein; 38g
Carbohydrate; 262mg Cholesterol; 773mg Sodium  Food Exchanges: 0
Grain(Starch); 10 1/2 Lean Meat; 2 1/2 Vegetable; 0  Fruit; 7 1/2 Fat;
1 1/2 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Jesus: more relevant than we could ever comprehend”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2093 Calories From Fat: 1416 Total Fat: 157g Cholesterol: 467.2mg Sodium: 884mg Potassium: 1409.2mg Carbohydrates: 46.3g Fiber: 6g Sugar: 30.5g Protein: 119.4g