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Lombok-style Marinated Beef Satay - Sate Ampet Sasak
By poisoneyes | March 3, 2008
Another famous satay recipe!! Urm, your jaw will now wide open while looking at the delicious image of this Beef Satay. 
In Lombok, as in neighboring Bali, satay meat is usually highly seasoned and marinated before grilling.
2 lbs (1 kg) beef sirloin
24 bamboo skewers, soaked in water for 4 hours before using
Lime or lemon wedges, to serve
1 portion Sambal Kecap
Marinade
4 candlenuts, roughly chopped
1 in (2 1/2 cm) fresh ginger, peeled and sliced
2 red finger-length chilies, deseeded
2 to 3 bird’s-eye chilies, deseeded
5 cloves garlic, peeled
1/2 teaspoon dried shrimp paste (trasi), dry-roasted
1 teaspoon salt
2 tablespoons oil
1 cups (250 ml) thick coconut milk
- Cut the beef into bite-sized cubes and set aside
- Prepare the Marinade by grinding all the ingredients (except the oil and coconut milk) to a smooth paste in a mortar or blender and adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok over medium heat and stir-fry the ground paste until fragrant, 3 to 5 minutes. Reduce the heat to low, add the coconut milk and simmer until the Marinade has thickened, about 10 minutes. Remove from the heat and set aside to cool, and allow to marinate for at least 2 hours.
- Prepare the Sambal Kecap.
- Thread the marinated beef cubes onto the bamboo skewers and grill over hot charcoal or under a preheated broiler for 5 to 7 minutes, turning and basting frequently with the Marinade, until the meat is well cooked and browned on all sides. Arrange the satays on a serving platter and serve with the lime or lemon wedges and a bowl of Sambal Kecap on the side.
Makes 24 satays or Serves: 4 to 6
Preparation time: 25 mins + 2 hours to marinate
Cooking time: 30 mins
April 21st, 2008 at 8:38 pm
Hi there
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Cheers!
April 22nd, 2008 at 3:35 pm
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