SATÉ DAGING

SATÉ DAGING image

Yield 4 servings

Number Of Ingredients 23

INGREDIENTS
1 kg rump steak, cut into bite-size chunks
Wooden satay skewers, soaked in cold water for 1 hour
Marinade
1 medium sized onion, finely chopped
4 large garlic cloves, finely chopped
5 tbs kecap manis
2 tbsp peanut oil
½ tsp sea salt
½ tbsp palm sugar, grated
1 tsp ground coriander
Peanut (Katjang) Sauce
INGREDIENTS
1 candlenut, finely chopped
1 tsp ground coriander
1 medium sized onion, finely chopped
3 large garlic cloves, finely chopped
2-3 bird's eye chillies
225g roasted peanuts blended with 200 ml hot water in food processor
200 ml coconut milk
Juice of ½ lime
1 tbsp kecap manis
Salt & palm sugar to taste

Steps:

DIRECTIONS 1. Combine marinade ingredients. Add beef and mix well. 2. Leave to marinate in fridge for 3 to 4 hours. 3. Thread beef pieces onto skewers. 4. BBQ over medium heat. Spoon over warm peanut sauce (recipe below). DIRECTIONS 1. Heat wok over medium heat, add a splash of peanut oil and add candlenuts and ground coriander, followed by the onion, garlic and chillies. 2. Add peanut sauce, coconut milk and kecap manis, stirring well. 3. Season with salt, palm sugar and lime juice.

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