24 May 2011

MALAYSIAN STYLE BEEF SATAY

Satay is one of the most popular items on the South Eastern Asian menu. Most Malaysian restaurants in New Zealand offer chicken or beef satay accompanied by their own choice of sauces. The marinade for this satay would also work well with chicken. The peanut sauce makes enough for at least 20 satays. If you have more than you need, refrigerate and keep for a week or two.

• 750g rump or scotch fillet of beef
• 1 tablespoon ground turmeric
• 1 tablespoon ground cumin
• 1 teaspoon ground fennel
• 1 lemon, grated zest only
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon peanut oil

Cut the beef into 3cm cubes. Combine all the other ingredients in a bowl and mix really well. Drop the beef into this marinade and leave for at least an hour so the flavours are absorbed. Thread the pieces of meat onto skewers (if using bamboo skewers, soak them on cold water while the beef is marinating so that they do not burn while the meat is cooking on the grill.) Grill over a heated barbecue or under the pre-heated grill setting of your oven until the meat is cooked and crisp and golden at the edges. You can splash a little water over during the cooking process as the steam produced will ensure the meat cooks through. Serve at once with the following sauce. Serves 4.

Easy Peanut Sauce * 1 cup coconut milk * ½ cup unsalted peanut butter * ½ small red onion, finely chopped * 1 tablespoon soy sauce * 1 teaspoon brown sugar * 1 lime, juice only * 1 small red chilli

Place all the ingredients in a saucepan and stir gently over medium heat until the mixture comes to a simmer. Remove and reserve until needed. To serve gently reheat and serve warm with the satay. This will keep in the refrigerator for a week or two. Wine match: chardonnay

Photo Elizabeth Clarkson