Singapore Satay


2 pounds Rump steak
8 Shallots or 1 large, up to 10
2 Cloves garlic
Inch fresh ginger
1 stalk lemon grass or ½
1 teaspoon Lemon peel
1 tablespoon Coriander
1 teaspoon Cumin
teaspoon Fennel
1 teaspoon Salt
1 teaspoon Turmeric
2 teaspoons Brown sugar
4 Dried red chillies, soaked
1 stalk lemon grass or ½
1 teaspoon Lemon peel
2 tablespoons Oil
cup Crunchy peanut butter
1 teaspoon Brown sugar
2 teaspoons Dried tamarind, soaked
cup Water and strained
Salt to taste


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 mea
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.




1.0 servings


Saturday, February 13, 2010 - 4:49pm



Related Cooking Videos