Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Beef chuck |
| 15 \N | Bamboo skewers |
| \N \N | Satay sauce; (recipe follows) |
| 1½ teaspoon | Whole fennel seeds |
| 1½ teaspoon | Whole cumin seeds |
| 1½ teaspoon | Galangal; ground |
| 1 teaspoon | Lemongrass |
| 5 \N | Shallots; (walnut-size) or 1 |
| \N \N | ; large onion, peeled |
| \N \N | ; and sliced |
| 4 \N | Cloves garlic; peeled and sliced |
| 1 tablespoon | Dried coriander |
| 1 teaspoon | Turmeric powder |
| 2 tablespoons | Sugar |
| ¼ teaspoon | Salt; or to taste |
MARINADE
To prepare the marinade, heat a dry skillet or wok and lightly toast the fennel andcumin seeds. When cool grind them in a spice mill and set aside.
Grind thegalangal, lemongrass, shallots, garlic, coriander and turmeric to a smooth pastein a blender or food processor. If necessary, add one or more tablespoons ofwater to facilitate the blending. Transfer the paste to a bowl and mix in the groundseeds, 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.
Per serving: 1101 Calories (kcal); 71g Total Fat; (58% calories from fat); 74g Protein; 38g Carbohydrate; 262mg Cholesterol; 773mg Sodium Food Exchanges: 0 Grain(Starch); 10½ Lean Meat; 2 ½ Vegetable; 0 Fruit; 7 ½ Fat; 1 ½ Other Carbohydrates Converted by MM_Buster v2.0n.