Gary Rhodes' Beef satay and peanut sauce
by Gary Rhodes |
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This great Malaysian dish can be prepared in advance and only takes a couple of minutes to cook once you are ready to eat.
Note: Kicap manis is a sweet soy sauce from Indonesia.
At a glance
- Cuisine Malaysian
- Recipe Type Starter
- Difficulty Medium
- Preparation time 120 mins
- Cooking time 5 mins
- Serves 4 people
Ingredients
- 500 g (17.6oz) Beef (fillet or sirloin ‘tails’) cut into 1 ½ - 2 cm dice
- 4 tbsp Soy sauce
- 2 tbsp Kicap manis
- 1 tsp Finely grated ginger
- 0.5 tsp Sea salt
- 1 tsp Sugar
- 1 tsp Chopped fresh coriander
- 0.5 tsp Tumeric, optional
- 0.5 tsp Crushed coriander seeds, optional
- 0.5 tsp Crushed cumin seeds, optional
- 12 Bamboo skewers
- 2 tbsp Vegetable oil
- 1 Small cucumber, peeled and quartered, lengthways and de-seeded
- 150 ml (5.3fl oz) Sour cream
- 1 Lime, juice
- 0.5 tsp Caster sugar
- 2 tsp Chopped mint
- 1 pinch Salt
- 1 pinch Freshly ground black pepper
- 225 g (7.9oz) Crunchy peanut butter
- 2 Cloves of garlic, crushed
- 0.5 tsp Dried chilli flakes, optional
- 15 Coriander leaves, chopped
- 50 ml (1.8fl oz) Soy sauce
- 150 ml (5.3fl oz) Coconut milk
- 1 Water, to loosen
Step-by-step
- For the beef sticks: Mix all of the ingredients, except the beef, together in a bowl.
- Add the diced beef and leave to marinate for 1-2 hours.
- Meanwhile, soak the bamboo skewers in water for 1 hour before drying and rubbing each with a little of the oil.
- Thread 3-4 pieces of beef on each skewer.
- The beef will now take just a few minutes to cook, searing it quickly in a hot pan with the remaining oil.
- For the sauce: The satay sauce can be made while marinating the beef.
- Simply blend together the peanut butter, garlic, chilli flakes, if using, and coriander leaves in a blender or food processor.
- Mix together the remaining ingredients, pouring the mix slowly into the peanut butter until completely blended in. If too thick, simply loosen with a little water. The sauce can be served cold or warmed.
- For the salad: Cut each of the cucumber quarters into 6cm pieces, dividing each into thin sticks.
- Whisk all of the remaining ingredients together, adding enough to bind the cucumber sticks just before serving. Any remaining sauce can be offered apart.
Malaysia Kitchen is a worldwide celebration of Malaysian cuisine. For more information visit ww.malaysiakitchen.co.uk


Comments
by jayprime | on 18 June 2012
Tumeric??
Do you mean Turmeric?
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