Satay (Grilled Skewers)

Satay (Grilled Skewers)
Photo by Darren Soh

Ingredients

  • ¼ cup water, divided
  • 4 teaspoons chopped peeled fresh lemongrass
  • 3 candlenuts or macadamia nuts
  • 1 garlic clove, chopped
  • Cooking spray
  • 2 pounds rib-eye steak, trimmed and cut into (1/4 x 1-inch) strips
  • 1 tablespoon canola oil
  • + 29 more ingredients
    • 1 tablespoon canola oil
    • 1 cup Peanut Dipping Sauce
    • 1 cup Peanut Dipping Sauce
    • 1 fresh red chile, chopped
    • 1 fresh red chile, chopped
    • ½ teaspoon cumin seeds
    • 4 shallots, coarsely chopped
    • Cooking spray
    • 2 tablespoons chopped peeled fresh galangal
    • ½ teaspoon ground turmeric
    • 1 teaspoon tamarind paste
    • 1 tablespoon coriander seeds
    • ½ teaspoon cumin seeds
    • 4 teaspoons chopped peeled fresh lemongrass
    • 1 garlic clove, chopped
    • 2 tablespoons chopped peeled fresh galangal
    • ½ teaspoon salt
    • 2 pounds rib-eye steak, trimmed and cut into (1/4 x 1-inch) strips
    • 3 tablespoons (about 1 1/2 ounces) palm sugar or brown sugar
    • ½ teaspoon ground turmeric
    • 1 teaspoon tamarind paste
    • 1 tablespoon coriander seeds
    • ¼ teaspoon fennel seeds
    • ¼ cup water, divided
    • ½ teaspoon salt
    • 4 shallots, coarsely chopped
    • 3 candlenuts or macadamia nuts
    • ¼ teaspoon fennel seeds
    • 3 tablespoons (about 1 1/2 ounces) palm sugar or brown sugar

1. Place sugar and 2 tablespoons water in a small saucepan over low heat; cook for 8 minutes or until sugar dissolves. Strain through a fine sieve over a bowl, and discard solids. Cool completely. Combine tamarind paste with remaining 2 tablespoons water, stirring until smooth. Combine sugar mixt...

View full recipe at My Recipes

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