Not even a week back and we're craving the juicy herbal sticks of beef satay we had in Kuala Lumpur. What to do? Make our own! We love that everything is fresh and made from scratch with minimal packaged products. Try this for yourself and taste the freshness!
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Malaysian Beef Satay:
- 1 lb beef (any cut preferred but with some fat for moisture)
- 3 lemongrass stalks
- 5 cloves of garlic
- a tip of thumb size ginger
- a tip of thumb size galangal (1.5 tsp if using chopped / jarred / frozen)
- 2-4 shallots small to medium shallots
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander seeds
- 3-4 tsp salt
- 3.5 tbsp palm sugar (brown sugar as substitute, if needed)
- 2 tbsp sambal
- 2 tbsp tamarind juice (sub with lime juice + sugar, if needed)
- 1 tbsp lime juice
- 1/2 cup water
- 3/4 cup coconut milk
- 3/4 cup chopped roasted peanuts
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1. Cut beef into 1/2 inch cubes. Include fat cubes in the mix to ensure moisture is kept while grilling.
2. Soak bamboo skewers in water to prevent burning while grilling.
3. Blend chopped lemongrass, ginger, galangal, garlic, and shallots in food processor. Reserve 1/3 of mixture in the fridge, covered for 2 hours, for use in dipping sauce.
4. Mix beef cubes with lemongrass mixture, turmeric, cumin, coriander seeds, 1 to 1.5 tsp of salt, and 2.5 tbsp palm sugar. Massage rub well into the meat and refrigerate covered for at least 2 hours.
5. For dipping sauce, heat cooking oil on medium and cook rested lemongrass mixture with sambal until well incorporated and fragrant. Use Asian style hot sauce if can't find sambal.
6. Add tamarind juice, lime, water, 1 tbsp sugar and reduce.
7. Add chopped peanuts and 1/2 cup of coconut milk to finish the sauce. Let boil, then immediately turn off.
8. Remove beef cubes from fridge and skewer. Periodically mix in fattier pieces among leaner cubes to preserve moisture while grilling. Beef must be at room temp for grilling.
9. Grill skewers on high and baste with mixture of 1/4 cup coconut milk, 1 tsp sugar, and 1 tsp salt.
10. Serve with cucumber and red onion slices.
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