makes
50
prep
1 hour
cook
30 minutes
difficulty
Mid
makes
50
serves
preparation
1
hour
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 1 kg beef topside
- 50 small bamboo skewers
- 125 ml (½ cup) peanut oil, for brushing
- cucumber and red onion pieces, to serve
Marinade
- 1 medium brown onion, coarsely chopped
- 1 tsp ground fennel
- 1 tsp ground turmeric
- 4 tbsp sugar
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 3 stalks lemongrass, tender inner core only, finely sliced
- 2 tbsp dark soy sauce
- 4 tbsp peanut oil
Peanut sauce
- 10 large dried chillies, de-seeded and soaked in hot water for 20 minutes
- 2 medium brown onions, sliced sliced
- 4 garlic cloves, peeled
- 2 stalks lemongrass, tender inner core only, finely sliced
- 1 tbsp belacan (shrimp paste)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 60 ml (¼ cup) peanut oil
- 300 g ground roasted peanuts
- 400 ml coconut cream
- 1 tbsp tamarind pulp
- 125 ml (½ cup) hot water
- 2 tbsp sugar
- 1 tsp salt
Chilling time 1 hour
Marinating time 3-4 hours, or overnight if time permits
Instructions
Place the meat in the refrigerator or freezer for 1 hour - this will make it easier to slice. Using a large sharp knife, thinly slice the meat against the grain, then again into 5 cm long pieces.
To make the marinade, place all the ingredients in a blender or food processor and process until smooth. Transfer to bowl, add the beef and stir to combine well. Cover and refrigerate for at least 3-4 hours or overnight if time permits.
Meanwhile, to make the peanut sauce, place the chillies, onions, garlic, lemongrass, belacan, coriander and cumin in a blender and process until smooth. Heat the oil in a medium saucepan over medium heat and fry the paste, stirring occasionally for about 10-15 minutes until very fragrant. Add the peanuts and coconut cream and bring to a simmer. Combine the tamarind pulp and hot water until smooth, then add to the sauce with the sugar and salt and simmer for another 5-10 minutes or until the sauce starts to form an oily gloss on the surface. Re-heat gently just before serving.
Soak the bamboo skewers in cold water for at least 1 hour before skewering. Thread one slice of beef onto each skewers, weaving it onto the skewer 2-3 time to hold it in place. You only want the meat to come about one-third of the way down the skewer. Use your hands to mold the skewer into a nice firm shape.
Preheat a barbecue hot plate, grill pan or frying pan over high heat. Brush the skewers with oil, then cook, basting regularly with extra oil and turning regularly for about 5 minutes until cooked through. Serve immediately with the peanut sauce, with cucumber and red onion on the side.
Notes
• When combining the meat with the marinade, it’s often best to use your hand to work it all together, but to avoid staining your hands yellow, wear disposable surgical gloves!
• If using a barbecue, grill the satay on the hotplate side rather than the open grill side, or if cooking under an overhead grill, cover the bamboo part of the skewers with a piece of foil. Both these steps will help stop the sticks from burning during cooking. Be sure to soak your bamboo skewers at least 1 hour ahead of time so they don't instantly incinerate on the grill.
Image by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
