| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Taste3 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Sirloin; cut into 3/4-inch |
|
|
; cubes |
| 1 |
|
Red chili; seeded and sliced |
| 1 |
|
Bird's-eye chili |
| 3 |
|
Cloves garlic; peeled and sliced |
| 1/4 |
ts |
Dried shrimp paste |
| 3 |
|
Candlenuts |
| 1 |
|
Inch ginger; peeled and sliced |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Oil |
| 1 |
c |
Coconut milk |
|
|
Lime wedges for garnish |
INSTRUCTIONS
SPICE PASTE
Make the spice paste:
In a spice or coffee grinder, combine all ingredients except oil and
coconut and blend to a paste. In a small skillet set over medium heat, heat
oil until hot. Add spice paste and cook, stirring, until it turns golden
and smells fragrant. Add coconut milk and simmer until thickened.
Marinate the meat in the paste covered and refrigerate at least 2 hours or
overnight. Remove the meat from the marinade and thread it onto satay
skewers. Grill or broil until cooked. Serve with lime wedges.
Suggested drink: Ramstein Wheat Beers
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS1G40
Converted by MM_Buster v2.0l.
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