INDONESIAN BEEF SATAY WITH SPICY PEANUT SAUCE
Popular throughout Southeast Asia and Indonesia, satay is strips of skewered, grilled meat eaten with a fragrant dipping sauce. Here we serve seasoned marinated steak with a spicy peanut sauce for dipping. A simple cucumber salad is a cooling counterpoint to the beef satay.
Provided by Bruce Aidells
Categories Healthy Flank Steak Recipes
Time 3h30m
Number Of Ingredients 29
Steps:
- To marinate steak: Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl. Cut steak on the bias across the grain (see Tip) into thin, 1- to 2-inch-wide strips. Place in a sealable gallon-size plastic bag, add the marinade and turn to coat. Refrigerate for at least 2 hours and up to 12 hours.
- To prepare dipping sauce: Combine onion and oil in a small saucepan. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes. Stir in garlic, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.
- To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.
- To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)
- Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)
- Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 12.5 g, Cholesterol 64.5 mg, Fat 16.6 g, Fiber 1.4 g, Protein 25.2 g, SaturatedFat 5.5 g, Sodium 585.5 mg, Sugar 5.8 g
GRILLED SNAILS / ESCARGOTS GRILLES
Number Of Ingredients 10
Steps:
- 1. Drain the escargots in a colander and rinse well under cold running water. Drain again and blot dry with paper towels. Melt 3 tablespoons of the lard in a medium-size saucepan over medium heat. Add the shallots, garlic, celery, parsley, thyme, curry powder, and salt and pepper and sauté until the vegetables are soft and translucent but not brown, about 3 minutes. Remove the pan from the heat and let the mixture cool to room temperature.2. Preheat the grill to high.3. Whisk the remaining lard into the cooled vegetable mixture, then place a portion of the mixture the size of a hazelnut in each escargot shell, using the tip of a butter knife. Insert the escargot in the shell and fill with some of the remaining vegetable mixture, placing each snail as it is filled on a baking sheet or platter (see Note).4. When ready to cook, place a vegetable grate or wire cake rack on top of the grill grate. Arrange the snails, open side up, on the rack and grill until the filling is bubbling and fragrant, 3 to 5 minutes. Use tongs to transfer the snails to plates and serve at once.Makes 2 dozen snails serves 4 as an appetizerNote: The recipe can be prepared to this point up to several hours in advance. Refrigerate, loosely covered with plastic wrap, until ready to grill.
Nutrition Facts : Nutritional Facts Serves
HOW TO MAKE BEEF SATAY
With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.
Provided by Chef John
Categories World Cuisine Recipes Asian Indonesian
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
- Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
- Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
- Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g
DUTCH WEST INDIAN CHICKEN KEBABS / BOKA DUSHI
Number Of Ingredients 7
Steps:
- 1. Skin and bone the chicken thighs, then rinse under cold running water. Drain and blot dry with paper towels. Cut the meat into strips the size of your little finger. 2. Combine the sweet soy sauce, lime juice, ginger, sambal ulek, cumin, and turmeric in a large bowl and stir well to blend. Add the chicken and toss thoroughy to coat. Cover and let marinate, in the refrigerator, for 30 minutes.3. Preheat the grill to high.4. When ready to cook, drain the chicken strips, then thread them lengthwise on the skewers. Oil the grill grate, and arrange the skewers on the hot grate. Grill until the meat is cooked through, 2 to 4 minutes in all. Serve the boka dushis immediately, with ramekins of the Dutch West Indian Peanut Sauce for Dipping.
Nutrition Facts : Nutritional Facts Serves
FLAME-ROASTED TOMATOES
Number Of Ingredients 1
Steps:
- 1. Preheat the grill to high.2. When ready to cook, arrange the tomatoes on the hot grill grate and grill, turning with tongs, until the skin blackens and blisters. This will take 8 to 12 minutes, depending on the size of the tomatoes. Transfer the tomatoes to a plate or platter to cool.3. Scrape the burnt skin off the tomato with a paring knife. Don't worry if you can't remove every last bit: a little burnt skin adds a nice smoky flavor.
Nutrition Facts : Nutritional Facts Serves
INDONESIAN BEEF AND COCONUT SATES / SATE' LALAT
Number Of Ingredients 9
Steps:
- 1. Combine the beef, turmeric, ginger, coconut, sweet soy sauce, lime juice, oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a medium-sized bowl. Mix to a smooth paste with your hands, then saute a small amount of the mixture in a nonstick skillet until cooked through and taste for seasoning. Add salt and pepper to the remaining mixture as necessary.2. Lightly wet your hands with cold water, then take a small amount (about 1 tablespoon) of the meat mixture and mold it around a skewer to form a thin strip about 5 inches long. Continue until all the mixture is used up, placing the sates as they are finished on a platter or baking sheet lined with plastic wrap until ready to cook.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Arrange the sates on the hot grate and grill, turning with tongs, until nicely browned on the outside and cooked through, 2 to 4 minutes in all. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
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