Malaysian Beef Satay Recipes

HOW TO MAKE BEEF SATAY

Steps:

• Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
• Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
• Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
• Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

SATAY CHICKEN CURRY (MALAYSIAN)

Steps:

• Combine Satay Seasoning ingredients in a small bowl.

CHICKEN SATAY (THE BEST RECIPE!)

Steps:

• Cut the chicken meat into small cubes. Set aside.
• Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
• For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
• Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
• Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

BEEF SATAY

Steps:

• Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.
• Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.
• Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.
• Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.
• Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.
• Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.

MALAYSIAN CHICKEN SATAY

Steps:

• Place chicken cubes in a large bowl.
• Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
• Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
• Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
• Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MALAYSIAN TOFU SATAY

Steps:

• Preheat grill to high heat.
• Put the first four marinade ingredients in a food processor and grind.
• Heat a nonstick pan, pour in the oil, then add ground mixture. Cook until fragrant (about 5 minutes).
• Combine the remaining marinade ingredients in a pot on the stove; add the cooked mixture.
• Bring to a boil and let simmer 5 minutes.
• Let cool, then pour over tofu and marinate for at least an hour and as long as overnight.
• Mix all satay ingredients together, except the water and tofu.
• Slowly add the water until the sauce reaches desired consistency.
• Grill tofu strips for 2 minutes on each side, or until cooked through.
• Put the skewers on a plate and pour some sauce over them. Serve with a bowl of extra sauce.

MALAYSIAN CHICKEN SATAY RECIPE

Steps:

• Cut the chicken meat into bite-size pieces of 1.5 cm cubes.
• Cut some chicken skin into small pieces for later use.
• Add Marinade (A) with the chicken
• Cut the ingredients in Marinade (B)into small pieces and blend with the vegetable oil until it becomes a paste. Combine with the chicken.
• Marinate it for at least three hours before grilling, or better for at least 24 hours if time is permitted.
• Soak the wood skewers in water for half a before using them.
• Pierce the skewer through the chicken meat, alternate with a piece of chicken skin that you reserved earlier. Leave a small gap between each piece of meat.
• Grill over a small flame until the satay turns golden brown with some char marks.

MALAYSIAN BEEF SATAY

Steps:

• If you're using wooden skewers, soak them for 30 minutes prior to grilling so they don't burn.
• Heat oil in a frying pan, add the fennel and fenugreek and fry until they start to pop (30 seconds to 1 minute).
• Add the chillies, garlic, and curry paste. Fry another 2 minutes, stirring.
• Remove from heat and mix in the coconut milk. Put mixture in a large ziploc with the meat and marinate at least 30 minutes (overnight is best).
• Heat grill to high. Skewer the meat and grill 8-10 minutes or until cooked.
• While meat is grilling, place red chile, lime juice, fish sauce, peanut butter, peanuts, and green onions in a small saucepan and heat.

MALAYSIAN BEEF SATAY

Steps:

• Method: 1. Slice beef in small pieces 1/8 inch thick and 1 ½ inches long similar to what you might do for a stir fry. 2. Grind coriander, cumin, turmeric, galangal, lemon grass, salt and sugar with powdered cinnamon, diced shallots and peanut oil. This creates the marinade. 3. Mix with marinade and let sit for several hours or even better -overnight. 4. Soak your satay skewers in water. Again overnight is best to minimize burning. 5. Before cooking, skewer meat (usually about 3 pieces per stick) on sticks so the pieces are flat and not bunched up. 6. Grill on BBQ or over charcoal turning constantly and basting with lemon grass "brush" dipped in oil sugar mixture 7. Serve as they are, or even better, with a Peanut Sauce (see separate recipe), sliced cucumbers and onions. Cooking Tip: Place a strip of tin foil across the front of your BBQ. Make it deep enough so the sticks can lay on it while the portion of the stick covered with meat is exposed to the flame. This will allow you to minimize the sticks burning and also allow you to close the lid on your BBQ to speed up cooking. Also make a little lip, or ridge, with the foil at the flame end of the BBQ to rest the stick on. You will have to watch your finger tips as the tin foil does heat up. For Basting: (not included on the Ingredients List) One stalk lemon grass - cut a 1/2 inch off the bottom and then smash the end to create a brush for basting. Use a knife to add extra slits and open up the smashed end. 1 Tbsp sugar mixed with 3 Tbsp peanut oil. Peanut oil withstands higher heat and adds more flavour. You can also use coconut milk instead of sugar.