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Beef Or Chicken Satay

Satays, are a very popular snack in the south east asia. They are basically from Indonesia, but is now very much a part of singaporean and Malaysian cuisines. Generally, a street food, satays have come a long way into fine dining restaurants served with hot peanut sauce and Lontong (compressed rice wrapped inside banana leaf). Absolutely stunning in flavors.
Ingredients
  Beef/Chicken 500 Gram
  Onion 1
  Garlic 1 Clove (5 gm)
  Sweet soy sauce 30 Milliliter
  Coriander powder 1 Teaspoon
  Cumin powder 1 Teaspoon
  Lemon grass 1 , crushed
  Sambal olek 1 Teaspoon
  Red wine 150 Milliliter (1 Glass)
  Water 30 Milliliter
Directions

GETTING READY
1. Dice the meat into 2cm square cubes and put onto the soaked bamboo skewers, about 6 per stick.

MAKING
2. In a food processor, mix together Onion, garlic, sweet soy sauce, coriander powder, cumin powder, sambal olek and red wine into a smooth paste.
3. Pour this marinade over the skewered meats, and add lemon grass and allow to grasp the flavors.

FINALISING
4. On a barbecue grill, cook the sate’s for 10 to 12 minutes, until done and slightly burnt on the outside.

SERVING
5. Serve hot with a hot peanut sauce, sweet soy sauce, chopped green chillies.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Taste: 
Spicy
Method: 
Barbecue
Restriction: 
Halal
Ingredient: 
Meat
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
2
Story
My first rendezvous with satays was with lots of smoke from an open barbecue grill in Jakarta. But to notice here was the aroma of satays which just swept me off my feet. At first it seemed like a kebab, but it actually turned out to be sheer coal grilled meat. Fabulous aromas.
Subtitle: 
Sate

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