| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 300 |
g |
(10 oz) beef topside |
| 300 |
g |
(10 oz) beef heart |
| 300 |
g |
(10 oz) beef liver |
|
|
Lime or lemon wedges |
| 2 |
|
Red chilies, seeded and sliced |
| 3 |
|
Bird's-eye chilies |
| 5 |
|
Cloves garlic, peeled and sliced |
| 1/2 |
ts |
Dried shrimp paste |
| 4 |
|
Candlenuts |
| 2 1/2 |
|
Cm (1 in.) ginger, peeled and sliced |
| 1/4 |
ts |
Salt |
| 3 |
tb |
Oil |
| 2 |
c |
Coconut milk |
INSTRUCTIONS
SPICE PASTE
Prepare spice paste by grilling or blending all ingredients except oil and
coconut milk. Heat oil and saut. the mixture until it turns golden and
smells fragrant, then add the coconut milk and simmer until thickened.
Divide between three bowls. Cut each of the meats into squares of about 2
cm (3/4 in.) and marinate separately in the bowls for a minimum of 2 hours.
Remove meats and reserve marinade. Thread the meat onto satay skewers and
grill until cooked. Serve with the marinade as a dipping sauce, accompanied
by lime wedges.
Posted to FOODWINE Digest 08 Feb 97 by terry pogue <tpogue@IDSONLINE.COM>
on Feb 9, 1997.
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