Satay Daging 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.

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.

BALI SATE LILIT (SATAY)

Steps:

• Put all the ingredients in a large stainless steel bowl. Mix everything well until sticky.
• Divide the mixture into 6 ping pong ball sized meatballs.
• Take one meatball and 1 satay stick. Wrap and twist the meat from the top down. Repeat for all meatballs.
• Heat some oil on a pan (or use a grill to be more authentic) and cook the skewers until lightly browned on the outside.

SATE BABI - INDONESIAN PORK SATAY

Steps:

• Pork satays: Grind shallots, garlic, red chilies, candlenuts, and galangal in a food processor into a smooth paste.
• Mix pork with the spice paste, palm sugar, coriander, cumin, turmeric, soy sauce, kecap manis (sweet soy sauce), and lime juice in a mixing bowl. Cover the bowl with plastic wrap and rest in the fridge overnight to marinate. Please marinate for a minimum of two hours even if you don't have much time.
• Skewer marinated pork pieces with bamboo skewers.
• Heat a cast-iron grill pan over medium-high heat until very hot. Brush the grills with oil using a silicone brush, and grill pork skewers until the surface is golden brown and slightly charred, about 2 minutes per side. Arrange grilled pork satays on a serving plate.
• Chili sauce: Transfer leftover marinade into a saucepot and bring to a boil. Cook until the sauce thickens.
• Place the sauce into a bowl, add thinly sliced shallots, chopped red chilies, and lime juice. Serve pork satays with the chili sauce.

SATAY DAGING

Steps:

• Cut beef into small cubes, about 2 cm. thick each way.
• Trim off excess fat, leaving a thin layer of fat on some of the cubes.
• Cut the trimmed-off fat into thin squares.
• Combine turmeric, cumin, fennel, lemon rind, salt, sugar and coconut milk in a bowl and stir to dissolve sugar.
• Add beef and mix well, cover and leave to marinate for 1 hour or longer.
• *The longer it is left, the more the flavors will penetrate the meat.
• Thread on bamboo skewers that have been soaked in cold water for a few hours, putting about 5 pieces on the end of each skewer and leaving at least half the skewer uncovered.
• Use the squares of fat where necessary, for they keep the meat tender.
• Grill over hot coals or under a preheated griller until beef is well done and crisp and brown on all sides.
• Serve immediately.

SATE DAGING (SOY AND GINGER BEEF SATAY)

Steps:

• 1 Make the sate: In a large bowl or gallon-size resealable bag, combine the soy sauce, vinegar, sesame oil, ginger, garlic, sugar and coriander
• 2 Add the beef (or other protein or mushrooms) and toss until thoroughly coated
• 3 Marinate in the refrigerator for 10 to 45 minutes; if using meat, it may be marinated overnight
• 4 Make the sambal: In a small saucepan over medium heat, heat 1 tablespoon of sunflower oil
• 5 Add the chile and garlic and fry, stirring until softened, 3 to 4 minutes
• 6 In a small food processor, combine the peanut butter, kecap manis, tamarind paste, salt and cooked chiles and garlic
• 7 Pulse briefly, then add a splash of water to loosen the sauce and pulse again
• 8 Gradually add 1/4 cup of water and continue to pulse until the sauce is pourable
• 9 Taste, and season with additional salt or kecap manis, if desired
• 10 Cook the sate: If using a grill, lightly oil the grates with sunflower oil
• 11 Preheat the grill to 450 degrees
• 12 If using a charcoal grill, heat the coals until they smolder or cook skewers over indirect heat
• 13 Use a grill thermometer or the hand method: If you can hold your hand an inch from the grill for no longer than 3 seconds, the grill should be around 450 degrees
• 14 If using a grill pan, heat it on high just until it starts to smoke lightly
• 15 Thread 4 or 5 cubes of beef (or other protein or mushrooms) onto 6 skewers (see headnote)
• 16 Cook the skewers for 1 to 2 minutes on each side for medium, or until lightly charred and done to your liking
• 17 Drizzle some of the sambal over the skewers and serve with the acar (see related recipe), additional sambal, and rice on the side, if desired