Malaysian Style Satay
|Beef sirloin/Beef flank steak / trimmed boned pork loin||2 1⁄2 Pound, partially frozen (At Least 3/4 Inch Thick)|
|Light coconut milk/Canned coconut milk||1 Cup (16 tbs), slightly diluted|
|Vegetable oil||2 Tablespoon|
|Satay peanut sauce||1 Cup (16 tbs) (1 Recipe)|
|Chopped peanuts||1 Teaspoon|
|Chopped green onion||1 Teaspoon|
|Pressed rice cakes/Pressed coconut rice cakes||1 Cup (16 tbs) (1 Recipe, Prepared 2 Days Ahead Of Serving)|
|Hot and sour cucumber sticks||1 Cup (16 tbs) (2 Recipes)|
|Bermuda onions||8 Small, cut into wedges (Red Colored)|
|For satay marinade|
|Lemongrass stalks/1 tablespoon freshly grated lemon peel||4 (Fresh)|
|Ground turmeric||1 Teaspoon|
|Fennel seeds||1 Teaspoon|
|Garlic cloves||2 Large, finely minced|
|Finely minced gingerroot||2 Teaspoon (Fresh)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Indonesian soy sauce/Medium japanese soy sauce||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Light coconut milk/Canned coconut milk||1⁄4 Cup (4 tbs)|
Prepare Satay Marinade.
With a large sharp knife, slice meat in 1/4-inch-thick slices, then in strips about 2-1/2-inches long and 1-inch wide.
With hands, mix meat strips into Satay Marinade in 2 to 3 portions, being sure all meat is coated.
Lace seasoned meat strips onto pointed ends of bamboo skewers, leaving 3 to 4 inches at opposite end ofskewers for turning on grill.
In a large shallow pan, place skewered meat in 1 or21ayers.
Pour on remaining marinade.
Refrigerate at least 1 hour or up to 8 hours.
Preheat charcoal grill 30 minutes.
In a small bowl, combine Light Coconut Milk and oil.
Grill skewered beef, turning often for even-cooking, 2 to 3 minutes.
Baste with coconut milk-oil mixture.
Increase cooking time for skewered pork; cook until no longer pink inside.
Garnish Satay Peanut Sauce with peanuts and green onion, if desired.
Satay Marinade: If using lemongrass, remove tough outer stalks.
Smash inner stalks, thinly slice and mince finely.
In a large bowl, combine lemongrass or lemon peel and remaining ingredients.