Sate daging (beef satay) with peanut sauce

Guest chef recipe

Preparation time
overnight

Cooking time
less than 10 mins

Serves
Serves 4

By Julie Lin
From 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
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