Malaysian Beef Satay with Spicy Peanut Sauce Recipe
10 bamboo skewers, soaked in water
1 lb beef, sirloin thinly Sliced (can also be used with Chicken or Pork)
1/2 teaspoon chili powder
1 tablespoons coriander powder
1 teaspoons turmeric powder
1 shallots, peeled, cut and halved
1 cloves garlic, peeled
1 stalks lemongrass, white part only, cut into 1-inch length
1 tablespoons sugar
2 tablespoons oil
1-2 tablespoon water
Blend all the ingredients in Marinade into a smooth paste.
Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.
Making and Cooking Beef Satay:
Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.
1 tablespoon oil
3-4 tablespoons chili powder
1 1/2 tablespoons coriander powder
3/4 teaspoon cumin powder
3 stalks lemongrass, white part only, cut into 1-inch length
3/4- inch galangal, sliced
4 cloves garlic, peeled
3 shallots, peeled
1/2 teaspoon salt
1 1/2 tablespoons sugar
salt and sugar to taste
Cup of Crushed Peanuts
200ml Coconut Milk
Blend the Spice Paste ingredients into a smooth paste. Add some water if needed. Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.
Add in peanuts, Coconut Milk, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.