| 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
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