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Sate Manis

Flavors.of.Asia's picture
  Jaggery/Soft brown sugar 1 1⁄2 Tablespoon
  Soy sauce 3 Tablespoon
  Water 3 Tablespoon
  Lemon juice 2 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Red chilies/Green chilies 2 , seeded and chopped
  Rump steak 1 1⁄2 Pound, cut into 1 inch cubes
  Peanut oil 1 Tablespoon
For sauce
  Dried chilies/Sambal ulek 1 1⁄2 Teaspoon
  Blachan 1 Teaspoon (Dried Shrimp Paste)
  Laos powder 1⁄4 Teaspoon
  Jaggery/Soft brown sugar 1⁄2 Teaspoon
  Peanut butter 5 Tablespoon
  Coconut milk/Water 1 1⁄2 Cup (24 tbs)
  Lemon juice 2 Tablespoon

Put the jaggery or brown sugar, soy sauce, water and lemon juice into a large shallow dish.
Stir in the garlic and chilli and add salt and pepper to taste.
Arrange the beef cubes in the mixture and baste well.
Set aside at room temperature for 4 hours, basting occasionally.
Remove the cubes from the marinade mixture and pat dry with kitchen towels.
Discard the marinade.
Preheat the grill (broiler) to moderately high.
Thread the beef cubes on to skewers and arrange the skewers on the rack of the grill (broiler) and grill (broil) for 15 to 20 minutes, turning and basting occasionally with the tablespoon of peanut oil, or until the beef is cooked through and tender.
Meanwhile, to make the sauce, heat the oil in a frying-pan.When it is hot, add the garlic and sambal ulek and stir-fry for 1 minute.
Stir in the blachan, laos powder and jaggery or brown sugar, until the sugar has dissolved.
Add the peanut butter and stir until it becomes smooth.
Gradually add the coconut milk or water, stirring constantly and bring to the boil.
Remove the pan from the heat. (The sauce should be of a thick pouring consistency so thin down if necessary with more coconut milk or water).

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Sate Manis Recipe