Sate ampet sasak or mixed beef satay
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | grams | (10 oz) beef topside |
| 300 | grams | (10 oz) beef heart |
| 300 | grams | (10 oz) beef liver |
| Lime or lemon wedges | ||
| 2 | Red chilies, seeded and sliced | |
| 3 | Bird's-eye chilies | |
| 5 | Cloves garlic, peeled and sliced | |
| ½ | teaspoon | Dried shrimp paste |
| 4 | Candlenuts | |
| 2½ | Cm (1 in.) ginger, peeled and sliced | |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Oil |
| 2 | cups | Coconut milk |
Directions
SPICE PASTE
Prepare spice paste by grilling or blending all ingredients except oil and coconut milk. Heat oil and saut‚ the mixture until it turns golden and smells fragrant, then add the coconut milk and simmer until thickened.
Divide between three bowls. Cut each of the meats into squares of about 2 cm (¾ in.) and marinate separately in the bowls for a minimum of 2 hours.
Remove meats and reserve marinade. Thread the meat onto satay skewers and grill until cooked. Serve with the marinade as a dipping sauce, accompanied by lime wedges.
Posted to FOODWINE Digest 08 Feb 97 by terry pogue <tpogue@...> on Feb 9, 1997.