CalzinoCapo.com

Site Search:
 
      Home     Recipes     Store

Singapore Satay


Home | Recipes | S
Satay

Ingredients:

  • 2 lb Rump steak
  • 8 Shallots or 1 large; up to 10
  • Brown onion
  • 2 Cloves garlic
  • 1/2 Inch fresh ginger
  • 1 Stalk lemon grass or 1/2
  • 1 ts Lemon peel
  • 1 tb Coriander
  • 1 ts Cumin
  • 1/2 ts Fennel
  • 1 ts Salt
  • 1 ts Turmeric
  • 2 ts Brown sugar
SAUCE
  • 4 Dried red chillies; soaked
  • 8 Shallots or 1 medium onion; brown
  • 1 Garlic clove
  • 4 Macadamia nuts
  • 1 Stalk lemon grass or 1/2
  • 1 ts Lemon peel
  • 2 tb Oil
  • 1/2 c Crunchy peanut butter
  • 1 1/2 c Coconut milk
  • 1 ts Brown sugar
  • 2 ts Dried tamarind; soaked
  • 1/4 c Water and strained
  • Salt to taste

Directions:

Cut pieces of meat 3/4-inch square and 1/2-inch thick. Blend shallots, garlic, lemon grass and ginger together. Mix in spices, salt, turmeric and brown sugar. Soak tamarind in 1/4 cup warm water 5 minutes, squeeze and strain for juice. Add to other ingredients, mix well; stir in meat, marinade for at least 6 hours. If possible use Bamboo skewers soaked in cold water 1 hour. Thread 4 to 5 pieces of meat onto each skewer and cook over charcoals or under broiler until golden brown. Baste frequently with oil, while cooking. Serve with sauce.
 
Sauce: Blend chillies, shallots, garlic clove, Macadamias and lemon grass or lemon peel. Fry gently in the oil 5 minutes, stirring frequently, then add coconut milk and bring gently to boil. Add all other ingredients and simmer for 2 minutes. Serve at room temperature.
 
Per serving: 5666 Calories (kcal); 573g Total Fat; (85% calories from fat); 85g Protein; 138g Carbohydrate; 0mg Cholesterol; 2851mg Sodium Food Exchanges: 7 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 109 1/2 Fat; 1/2 Other Carbohydrates
 
Converted by MM_Buster v2.0n.