Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Beef chuck

  2. 15 Bamboo skewers Satay sauce - (recipe follows) Marinade

  3. 1 1/2 teaspoons 7 1/2ml Whole fennel seeds

  4. 1 1/2 teaspoons 7 1/2ml Whole cumin seeds

  5. 1 1/2 teaspoons 7 1/2ml Galangal - ground

  6. 1 teaspoon 5ml Lemongrass

  7. 5 Shallots - (walnut-size) or 1 large onion, peeled and sliced

  8. 4 Garlic - peeled and sliced

  9. 1 tablespoon 15ml Dried coriander

  10. 1 teaspoon 5ml Turmeric powder

  11. 2 tablespoons 30ml Sugar

  12. 1/4 teaspoon 1 1/3ml Salt - or to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To prepare the marinade, heat a dry skillet or wok and lightly toast the fennel and cumin seeds. When cool grind them in a spice mill and set aside. Grind the galangal, lemongrass, shallots, garlic, coriander and turmeric to a smooth paste in a blender or food processor. If necessary, add one or more tablespoons of water to facilitate the blending. Transfer the paste to a bowl and mix in the ground seeds, sugar, and salt. Cut the beef lengthwise (across the grain) into quarter-inch thick slices, then crosswise into one-inch pieces. Add the beef to the marinade, mix together and marinate in the refrigerator for at least 30 minutes, or preferably overnight. Soak the bamboo skewers in a pan of water for at least one hour. Thread three pieces of beef onto each skewer. If you are not going to cook the satay right away, refrigerate the skewered meat. Place the skewers on a pre-heated grill four to six inches above hot glowing charcoal or under the broiler. Grill about one minute on each side or until the meat is seared. Serve with Satay sauce for dipping. Adapted from The Cooking of Singapore, by Chris Yeo and Joyce Jue. Published by Harlow & Ratner, Emeryville, California, 1993.


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