Ingredients
-
1½ lbs (750 g) top round Beef
-
30 Bamboo skewers, soaked in water for 4 hours before using
-
2 portions Sambal Kacang
-
Spice Paste
-
4 Macadamia Nuts
-
2 in (5 cm) fresh Galangal
-
1 in (2 ½ cm) fresh Ginger
-
2-3 red finger-length Chiles
-
4-5 Shallots
-
3 cloves Garlic
-
½ teaspoon Black Pepper
-
1 teaspoon ground Coriander
-
3 tablespoons shaved Palm Sugar
-
1 teaspoon Salt
-
2 tablespoons Oil
-
1 Salam Leaf
Directions
Steps
|
1
Done
|
Make the Spice Paste by grinding all the ingredients, except the oil and salam leaf, to a smooth paste in a mortar or blender, 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 with the salam leaf for 3 to 5 minutes until fragrant. Remove from the heat and set aside to cool. |
|
2
Done
|
When cooled, place the Spice Paste and beef in a large bowl and mix well. Set aside in the refrigerator to marinate overnight. |
|
3
Done
|
Soak the bamboo skewers in water for 4 hours before using so they do not burn when grilling the meat. Thread the marinated beef onto the skewers and grill over hot charcoal or under a preheated broiler for 2 to 3 minutes on each side, basting with the marinade, until cooked. Turn the skewers frequently to prevent the beef from burning, it should be browned on the outside and cooked on the inside. |
|
4
Done
|
Arrange the beef satay on a serving platter and serve with a bowl of Sambal Kecap or Sambal Kacang on the side. |
