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Malaysian Style Satay

Flavors.of.Asia's picture
  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)
  Salt 1 Teaspoon
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5221 Calories from Fat 2284

% Daily Value*

Total Fat 254 g390.7%

Saturated Fat 85.9 g429.3%

Trans Fat 0 g

Cholesterol 532.9 mg177.6%

Sodium 7293.7 mg303.9%

Total Carbohydrates 441 g147.1%

Dietary Fiber 34 g135.8%

Sugars 149.2 g

Protein 288 g575.4%

Vitamin A 91% Vitamin C 254.5%

Calcium 65.4% Iron 164%

*Based on a 2000 Calorie diet


Malaysian Style Satay Recipe