Geurige Beef Satay - Sate Beef
1 ½ pond (700 g) top round beef
30 bamboe stokjes, soaked in water for 4 fours before using
2 portions Sambal Kacang (see our sambals recipes)
Spice Plakken:
4 kemirinoten, grof gehakt
2 in (5 cm) verse laos, geschild en gesneden
1 in (2 ½ cm) verse gember, geschild en gesneden
2 op 3 rode vinger lengte pepers, ongerepeld
5 sjalotten, geschild
3 teentjes knoflook, geschild
½ teaspoon freshly ground black pepper
1 teaspoon coriander seeds or ground coriander
3 eetlepels geschoren palmsuiker
1 theelepel zout
2 eetlepels olie
1 salam blad
Koken Routebeschrijving
- Prepare The Sambal Kacang by following the recipe on sambal
- Cut the beef into 1-in (2 ½ cm) cubes and set aside
- 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 of if necessary to keep the mixture turning. Heat the oil in a wok over medium heat and stiry-fry the ground paste with the salam leaf for 3 op 5 minuten tot het gaat geuren, remove from the heat and set aside to cool
- When cooled, place the Spice Paste and beef in a large bowl and mix well. Set aside in the refrigerator to marinate
- 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 op 3 minutes o 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.
- Arrange the beef satay on a serving platter and serve with a bowl of Sambal Kecap or Sambal Kacang on the side
bron: Authentieke recepten uit de Indonesische, Heinz von Holzen en Lother Arsana
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