I Will Try It, Sound Delicious! Glad to Get Your Recipe and Able to Purchase
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 teaspoon salt
- salt to taste
- 3/4 cup water
- 4 cloves garlic peeled
- 1 teaspoon chili powder
- 1 tablespoon oil
- sugar to taste
- 4 tablespoons sugar
- 1 1/2 tablespoons sugar
- 4 tablespoons oil
- 16-20 bamboo skewers soaked in water
- 2 lbs beef (sirloin) cut into 1/4-inch thick, 3/4-1-inch cubes
- 1 small cucumber cut into small pieces
- 1 red onion cut into quarters
- malaysian rice cakes (optional) cut into bite size pieces
- 2 tablespoons coriander powder
- 2 teaspoons turmeric powder
- 10 shallots, peeled cut and halved
- 3 cloves garlic peeled
- 4 stalks lemongrass (white part only) cut into 1-inch length
- 1-2 tablespoon water
- 5 tablespoons oil
- 3/4 tablespoon seedless tamarind pulp soaked in 3 1/2 tablespoons water
- 3/4 cup roasted peanuts skins removed and coarsely blended
- 5-6 tablespoons chili powder
- 1 1/2 tablespoons coriander powder
- 3/4 teaspoon cumin powder
- 3 stalks lemongrass (white part only) cut into 1-inch length
- 3/4- inch galangal sliced
- 3 shallots, peeled
- salt and sugar to taste
- Carbohydrate 57.801600021086 g
- Cholesterol 0 mg
- Fat 627.898943602388 g
- Fiber 23.3649753111334 g
- Protein 44.2512875047433 g
- Saturated Fat 81.9060653922346 g
- Serving Size 1 1 recipe (1899g)
- Sodium 24074.0570389432 mg
- Sugar 34.4366247099525 g
- Trans Fat 30.5262970531325 g
- Calories 5870 calories
Step-by-step
- Blend all the ingredients in Marinade into a smooth paste.
- Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it.
- Transfer out and set aside.
- Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.
- Extract the juice from the tamarind pulp, discard the pulps.
- Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.
- Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.
- Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil.
- Cover the pan, turn the heat to low and simmer for another 5-10 minutes.
- Add sugar and salt sugar to taste. Dish out and set aside.
- Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat.
- Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.
Attempting to multiply spice paste quantities haphazardly often leads to a bitter, uncaramelized sludge because excess moisture prevents the oil from separating properly during the initial sauté. When scaling this marinade or the accompanying peanut sauce, adjust the dry spices incrementally while keeping the fibrous aromatics like lemongrass and galangal proportional to the total meat weight. Doubling every single element without accounting for pan capacity results in steaming rather than frying, which ruins the essential aromatic development required before the long refrigeration phase.
Submitting alternative proteins requires careful attention to fat content and structural integrity during the overnight marination. Sirloin cubes absorb aromatics efficiently, but substituting chicken breast demands shortening the marinade duration to two hours to prevent the texture from turning mushy due to the acidic components in the paste. For plant-based adaptations, firm pressed tofu holds up well on bamboo skewers, though it requires brushing with oil every three minutes during grilling to compensate for the lack of internal rendered fat.
Soaking wooden skewers for at least thirty minutes prevents them from catching fire over an open charcoal flame, but wrapping the exposed bamboo ends in foil adds an extra layer of safety during high-heat searing. Maintaining a distance of four to six inches from the heat source ensures the meat chars slightly on the edges while the interior reaches medium doneness without drying out the sirloin cubes. Turning the skewers every ninety seconds promotes even browning across all sides.
Simmering the peanut dipping sauce over low heat for ten minutes allows the coarsely blended nuts to hydrate fully and absorb the tamarind juice without burning at the bottom of the pan. If the sauce thickens too much during this simmering window, whisking in warm water one tablespoon at a time restores the desired pouring consistency. Storing leftover sauce in an airtight container in the refrigerator for up to three days preserves the peanut oils before separation occurs.
