Satay (ceideburg)

Yield: 6 Servings

Measure Ingredient
1 pounds Beef sirloin
1 cup Indonesian kecap [This is a thick soy type sauce. S.C.]
2 tablespoons Vinegar
2 tablespoons Sugar
1 \N Clove garlic, minced
1 teaspoon Ground coriander
½ teaspoon Salt
¼ teaspoon White pepper
½ \N Onion, grated
½ teaspoon Ground coriander
1 tablespoon Oil
1 cup Water
¼ cup Peanut butter
1 tablespoon Indonesian kecap
\N \N Salt
\N \N Indonesian-style kebabs, called satay, make excellent appetizers.
\N \N Grilling them over charcoal adds to their flavor.



Slice beef in ¾-inch-thick strips, then cut in 1-inch triangles.

Blend 1 cup kecap, vinegar, sugar, garlic, coriander, salt and white pepper in bowl. Add beef and marinate for at least 24 hours, turning occasionally.

Saute onion and coriander in oil until onion is tender. Add water and bring to boil. Stir in peanut butter and 1 tablespoon kecap until smooth. Season to taste with salt. Set aside.

Place beef triangles close together on skewers, using 4 per skewer.

Cook over hot coals, turning and basting frequently with marinade.

Spoon peanut sauce over satays or serve as dip.

Makes 6 servings.

Posted by Stephen Ceideberg; April 26 1991.

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