Preparation time
overnight
Cooking time
less than 10 mins
Serves
Serves 4
By Julie LinFrom Saturday Kitchen
Ingredients
For the peanut sauce
- 150g/5½oz dry roasted peanuts
- 4 shallots, roughly chopped
- 8 dried red chillies, soaked and deseeded
- 3 whole garlic cloves, peeled
- 1 lemongrass stalk
- 1cm/½in piece galangal, peeled
- 50ml/2fl oz vegetable oil
- 1 tbsp tamarind concentrate
- 3 tbsp gula melaka (palm sugar) or dark brown sugar
- 1 tsp ground coriander
- 1 tbsp ketjap manis (sweet soy sauce)
- 1 lime, juice only, for seasoning
- 1 tsp salt, plus extra to taste
For the beef
- 400g/14oz beef fillet, cut into bite-size 3cm/1¼in chunks
For the sate daging paste
- 125g/4½oz shallots, chopped into chunks
- 6 whole garlic cloves, peeled
- 2 red chillies
- 2.5cm/1in piece galangal
For the marinade
- 2 limes, juice only
- 50g/1¾oz shaved gula melaka (palm sugar), or 3½ tbsp dark brown sugar
- 2 tbsp ground coriander
- 1 tbsp cumin powder
- 4 tbsp light soy sauce
- 6 tbsp ketjap manis (sweet soy sauce)
- 1½ tsp salt
For the pineapple and cucumber salad
- 1 cucumber, cut into bite-sized chunks
- ½ pineapple, cut into bite-sized chunks
- 2 sprigs fresh coriander, finely chopped
- 1 lime, juice only
- 1 tbsp sesame oil
- ½ tsp salt
Method
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To make the peanut sauce, blend the peanuts in a food processor until they are fine but coarse. Remove from the mixer and set aside. In a clean food processor, blend the shallots, chillies, garlic, lemongrass and galangal until a smooth paste is achieved, adding 2–3 tablespoons of water to help it blend together if necessary.
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Put the vegetable oil in a non-stick frying pan over a medium heat. Add the spice paste you’ve just made and fry for 1–2 mins or until fragrant. Now add the rest of the ingredients – the peanuts, tamarind concentrate, salt, sugar, coriander and ketjap manis along with 200ml/⅓ pint water. Stir to combine well. Season this to your own taste with the lime juice and any extra salt and sugar that’s needed.
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Keep this on a medium-low heat, stirring consistently so the base doesn’t catch, for around 15 minutes. The oil should separate from the mix once it is ready.
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Make the sate daging paste by blending together the shallots, garlic, chilli and galangal in a food processor until smooth. Set aside.
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In a large bowl, mix together all the ingredients for the marinade. Once everything has combined, add in the sate daging paste and mix well.
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Add the beef to the bowl and massage the marinade into the meat. Leave to marinate for at least 3 hours in the fridge, but preferably overnight.
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Meanwhile, place 10–12 wooden skewers into a tray with water and let them soak for at least 1 hour or overnight.
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Once marinated, begin to assemble the skewers by putting 3 or 4 chunks of meat on each one, continuing until there is no meat left.
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To make the pineapple and cucumber salad, combine all the ingredients together in a bowl and set aside.
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When ready to cook the skewers, heat a cast iron griddle pan over a very high heat and brush with a little oil. When hot, add the skewers in batches and sear the meat on all sides for around 2 minutes per side until seared evenly. Be careful, the wooden skewer will be very hot so use a tea towel when turning them.
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Serve the skewers immediately with peanut sauce and pineapple and cucumber salad alongside.
