Malaysian satay

Malaysian satay


If you have a frying pan or a barbecue handy, theres really no excuse to let this delicious Malaysian beef satay recipe pass you by. Rump steak seasoned with cumin, coriander and peanuts is not only quick and easy, but the whole family will remember it as a delicious dinner.

The ingredient of Malaysian satay

  1. 2 lemongrass stalks (white part only), chopped
  2. 1.5cm piece fresh ginger, peeled, roughly chopped
  3. 1.5cm piece galangal, peeled, roughly chopped
  4. 2 garlic cloves, chopped
  5. 2 eschalots, peeled, roughly chopped
  6. 1 teaspoon ground turmeric
  7. 1 teaspoon ground cumin
  8. 1 teaspoon ground coriander
  9. 2 1/2 tablespoons palm sugar
  10. 1 1/4 teaspoons salt
  11. 500g beef rump steak, trimmed, thinly sliced
  12. 3/4 cup unsalted roasted peanuts, plus extra chopped peanuts to serve
  13. 2 tablespoons peanut oil
  14. 2 teaspoons sambal belacan (See notes)
  15. 2 teaspoons tamarind paste
  16. 2 teaspoons lime juice
  17. 3 cups steamed jasmine rice
  18. 2 Lebanese cucumbers, chopped
  19. 1 red onion, cut into wedges
  20. Lime wedges, to serve

The instruction how to make Malaysian satay

  1. Process lemongrass, ginger, galangal, garlic and eschalot in a small food processor until smooth. Transfer 1/2 the mixture to a large glass or ceramic bowl. Add turmeric, cumin, coriander, 1 tablespoon sugar and 1/4 teaspoon salt. Stir to combine. Add beef. Stir to coat. Cover. Transfer remaining lemongrass mixture to a small bowl. Cover. Refrigerate beef mixture and lemongrass mixture for 2 hours.
  2. Place peanuts in a small food processor. Process until finely chopped.
  3. Heat oil in a saucepan over medium heat. Add remaining lemongrass mixture. Cook for 2 minutes or until fragrant. Add sambal belacan. Cook for 1 minute. Add chopped peanuts, 3/4 cup water, tamarind, lime juice, and remaining sugar and salt. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until slightly thickened, adding extra water if satay sauce becomes too thick.
  4. Thread beef onto 12 skewers. Heat a non-stick frying pan over medium-high heat. Cook skewers, in batches, for 1 minute each side or until just cooked through. Sprinkle with extra peanuts. Serve with satay sauce, rice, cucumber, onion and lime wedges.

Nutritions of Malaysian satay

fatContent: 450.515 calories
saturatedFatContent: 20.8 grams fat
carbohydrateContent: 4.2 grams saturated fat
sugarContent: 39.2 grams carbohydrates
cholesterolContent: 25.1 grams protein
sodiumContent: 50 milligrams cholesterol

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