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Categories:
rice-bran oil peanuts shallots garlic shrimp paste chili powder tamarind paste brown sugar water beef rump soy sauce onion garlic sesame seeds toasted ground cumin lemon juice
Viewed: 39 - Published at: 7 years agoIngredients
- 1/3 cup rice bran oil
- 2 cups peanuts whole shelled
- 3 shallots peeled and chopped
- 1 clove garlic chopped
- 1 teaspoon shrimp paste
- 1 pinch chili powder
- 1 tablespoon tamarind paste
- 1 teaspoon brown sugar
- 1/4 cup water
- beef Spicy, Satay
- 1 1/2 pounds blade steak or rump, cubed
- 1/3 cup soy sauce
- 1 onion finely chopped
- 2 cloves garlic crushed
- 1/4 cup sesame seeds toasted
- 2 teaspoons ground cumin
- 1 teaspoon lemon juice
Method
- To make the peanut sauce, heat half of oil in a frying pan on medium. Fry peanuts, until just brown. Cool, then grind peanuts to a coarse powder in a food processor. Set aside. Process shallots, garlic, shrimp paste and chili powder to a smooth paste.
- Heat remaining oil in a saucepan on low. Cook paste for 3 minutes, until aromatic. Stir in nuts, tamarind, brown sugar and water. Bring to a boil. Reduce heat and simmer 3 minutes, until thick.
- To make the beef satay, place beef in a shallow dish. Whisk remaining ingredients together in a small bowl. Pour over meat, cover. Refrigerate for 3 hours or overnight.
- Preheat grill on high. Thread meat onto skewers and reserve marinade. Cook 5-6 minutes, basting with marinade and turning frequently. Serve with peanut sauce.
