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Widely cooked throughout Southeast Asia, a sate consists of marinated meat, fish or poultry, threaded onto bamboo or wooden skewers, broiled or barbecued, and served with a sauce.
- 1/4 teaspoon ground aniseed
- 1/4 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 shallot, chopped
- 1 clove garlic, finely chopped
- 1/2-inch piece of fresh ginger root, finely chopped
- 1 stalk lemongrass, white part only, finely chopped
- 1 tablespoon brown sugar
- 2 tablespoons peanut oil
- 1 teaspoon soy sauce
- 6-ounce beef tenderloin, cut into 20 thin strips
- For Sauce:
- 1 clove garlic
- 1/3 cup smooth peanut butter
- 3 tablespoons coconut milk
- A few drops of Tabasco, or to taste
- 2 teaspoons honey
- 2 teaspoons lemon juice
- 2 teaspoons light soy sauce
Soak 20 short wooden skewers in water for 1 hour to prevent them burning under the broiler. To make the marinade, in a medium bowl, add the ground aniseed, cumin, turmeric and coriander to the shallot, garlic, ginger, lemongrass and brown sugar. Mix well and add the oil and soy sauce.
Thread a strip of beef onto each wooden skewer and place in a shallow dish. Thoroughly coat in the marinade and refrigerate for 2 to 3 hours.
FOR SAUCE: Put the garlic into a small saucepan and cover with cold water. Bring to a boil and simmer for 3 minutes, refresh under cold water, then drain and finely chop. In a medium saucepan, combine the garlic with the peanut butter, coconut milk and 1/4 cup water. Stir over medium heat for 1 to 2 minutes, or until smooth and thick, then add the Tabasco, honey, lemon juice and soy sauce. Stir until the sauce is warm and thoroughly blended. If the mixture starts to separate, stir in 1 to 2 teaspoons water. Cover with plastic wrap and place in the refrigerator until ready to use.
Preheat a broiler or barbecue until hot. Cook the beef sate sticks for 1 to 2 minutes on each side, turning three or four times during the cooking. Once they are cooked, arrange on a plate and serve with the sate sauce.
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
58 calories; 4g total fat; 5mg cholesterol; 72mg sodium; 3g carbohydrates; 0g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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