| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Satay | 1 | servings | |
INGREDIENTS
| 2 | lb | Rump steak |
| 8 | Shallots or 1 large; up to 10 | |
| Brown onion | ||
| 2 | Cloves garlic | |
| 1/2 | Inch fresh ginger | |
| 1 | Stalk lemon grass or 1/2 | |
| 1 | ts | Lemon peel |
| 1 | tb | Coriander |
| 1 | ts | Cumin |
| 1/2 | ts | Fennel |
| 1 | ts | Salt |
| 1 | ts | Turmeric |
| 2 | ts | Brown sugar |
| 4 | Dried red chillies; soaked | |
| 8 | Shallots or 1 medium onion; brown | |
| 1 | Garlic clove | |
| 4 | Macadamia nuts | |
| 1 | Stalk lemon grass or 1/2 | |
| 1 | ts | Lemon peel |
| 2 | tb | Oil |
| 1/2 | c | Crunchy peanut butter |
| 1 1/2 | c | Coconut milk |
| 1 | ts | Brown sugar |
| 2 | ts | Dried tamarind; soaked |
| 1/4 | c | Water and strained |
| Salt to taste |
INSTRUCTIONS
SAUCE Cut pieces of meat 3/4-inch square and 1/2-inch thick. Blend shallots, garlic, lemon grass and ginger together. Mix in spices, salt, turmeric and brown sugar. Soak tamarind in 1/4 cup warm water 5 minutes, squeeze and strain for juice. Add to other ingredients, mix well; stir in meat, marinade for at least 6 hours. If possible use Bamboo skewers soaked in cold water 1 hour. Thread 4 to 5 pieces of meat onto each skewer and cook over charcoals or under broiler until golden brown. Baste frequently with oil, while cooking. Serve with sauce. Sauce: Blend chillies, shallots, garlic clove, Macadamias and lemon grass or lemon peel. Fry gently in the oil 5 minutes, stirring frequently, then add coconut milk and bring gently to boil. Add all other ingredients and simmer for 2 minutes. Serve at room temperature. Per serving: 5666 Calories (kcal); 573g Total Fat; (85% calories from fat); 85g Protein; 138g Carbohydrate; 0mg Cholesterol; 2851mg Sodium Food Exchanges: 7 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 109 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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