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Picture of Satay
Satay (Grilled Beef on Skewers)

Satay originated from Indonesia and is now popular throughout Southeast Asia. The many varietions in the marinade and peanut sauce reflect the influences of local ethnic cooks. The most common and popular satays are made with barbecued or grilled beef, lamb, chicken, or seafood. Pork, is used only on the island of Bali, where the majority of the population is Hindu rather than Muslim. The satay served at the Straits Cafe has mildly seasoned marinade and a peanut sauce that is sweet and full of exotic flavours.

Marinade:
1½ teaspoons whole fennel seeds
1½ teaspoon whole cumin seeds
2 quarter-size slices fresh galangal, chopped
1 stalk fresh lemongrass, trimmed and sliced
5 shallots (walnut-sized) or 1 large onion, peeled and sliced
4 cloves garlic, peeled and sliced
1 tablespoon turmeric powder
2 tablespoons sugar
¼ teaspoon salt

*
1 pound beef chunk
15 bamboo skewers
Satay Sauce

REMPAH
5 quarter-size slices fresh galangal, cut up
5 candlenuts, soaked in water for 10 minutes, or skinless almonds
5 stalks fresh lemongrass, trimmed and sliced
10 shallots (walnut-size) or 2 onions, peeled and sliced
6 cloves garlic, peeled and sliced
1 teaspoon turmeric powder
1 cup vegetable oil
3 tablespoons Red Chile Paste

*
1 can(13½ ounces) coconut milk, shaken well
½ cup tarmarind water
5 tablespoons sugar
1½ teaspoons salt
2 cups ground roasted peanuts

Procedure: (Rempah)

  1. Grind the galangal, candlenuts, lemongrass, shallots, garlic, and turmeric to a smooth paste in a blender of food processor.
  2. Add a tablespoon or more of water if needed to facilitate the blending.
  3. Heat a wok over low heat.
  4. Add oil and chile paste and stirring frequently, until the oil takes on a reddish hue, about 2 minutes.
  5. Add the ground mixture and fry, stirring frequently, until it is completely combined with the oil.
  6. Continue frying and stirring until the rempah is fragrant and has a porridge-like consistency, about 10 minutes.
  7. When reddish oil seeps out, it is done.
  8. Add coconut milk, tamarind water, sugar, salt, and peanuts.
  9. Simmer over low heat until oil separates from the sauce, about 10 minutes.
  10. Serve at room temperature with Satay.
Procedure: (Marinade)

  1. To make the marinade, heat a dry skillet or wok and lightly toast the fennel and cumin seeds.
  2. When cool grind them in a spice mill and set aside.
  3. Grind the galangal, lemongrass, shalloots, garlic, coriander, and turmeric to a smooth paste in ablenderr of food processor.
  4. If neccassary, add 1 or more teaspooms of water to facilitate the blending. Transfer the paste to a bowl and mix in the ground seeds, sugar, and salt.
  5. Cut the beef lengthwise (across the grain) into 1/4-inch thick slices, then croasswise into 1-inch pieces,
  6. Add the beef to the marinade, mix togetherr, and marinate in the refrigerator for at least 30 minutes, or preferably overnight.
  7. Soak the bamboo skewers in a pan of water for at least 1 hour.
  8. Thread 3 pieces of beef onto each skewer. If you are not going to cook the satay right away, refrigerate the skewered meat.
  9. Place the skewers on a pre-grill 4 to 6 inches above hot glowing charcoal or under the broiler.
  10. Grill about 1 minute on each side or until the meat is seared.
  11. Server with Satay Sauce for dipping.
recipe pageayam lemak recipe