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Malaysian satay
Malaysian satay
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Prep Time:
140 minutes
Cook Time:
35 minutes
Total Time:
175 minutes
Indulge in quick and easy Malaysian beef satay seasoned with cumin, coriander, and peanuts for a memorable family dinner on the frying pan or barbecue.
Ingredients:
  • 2 lemongrass stalks (white part only), chopped
  • 1.5cm piece fresh ginger, peeled, roughly chopped
  • 1.5cm piece galangal, peeled, roughly chopped
  • 2 garlic cloves, chopped
  • 2 eschalots, peeled, roughly chopped
  • 1 tsp ground turmeric
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 50.00 ml palm sugar
  • 3.00 gm salt
  • 500g beef rump steak, trimmed, thinly sliced
  • 187.50 ml unsalted roasted peanuts, plus extra chopped peanuts to serve
  • 36.40 gm peanut oil
  • 2 tsp sambal belacan (See notes)
  • 2 tsp tamarind paste
  • 10.60 gm lime juice
  • 600.00 gm steamed jasmine rice
  • 2 Lebanese cucumbers, chopped
  • 1 red onion, cut into wedges
  • Lime wedges, to serve
Instructions:
  • Blend lemongrass, ginger, galangal, garlic, and eschalot in a small food processor until smooth. Place half of the mixture in a large glass or ceramic bowl. Mix in turmeric, cumin, coriander, 1 tablespoon sugar, and 1/4 teaspoon salt. Coat beef with the mixture. Cover and refrigerate the beef mixture and remaining lemongrass blend for 2 hours.
  • Add peanuts to a small food processor and pulse until finely chopped.
  • In a saucepan over medium heat, warm up the oil. Stir in the rest of the lemongrass mixture and cook until fragrant, for about 2 minutes. Add sambal belacan and cook for 1 more minute. Stir in chopped peanuts, 3/4 cup water, tamarind, lime juice, and the remaining sugar and salt. Bring to a boil, then reduce the heat to low and let it simmer for 20 to 25 minutes until slightly thickened, adding more water if needed.
  • Skewer beef onto 12 sticks. Sear in a hot non-stick pan, flipping once, for 1 minute per side until fully cooked. Garnish with additional peanuts. Enjoy with satay sauce, rice, cucumber, onion, and lime wedges.

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