Sate bumbu

1 servings

Ingredients

QuantityIngredient
1poundsFlank steak thinly sliced; (454 gm)
2tablespoonsSoy
2tablespoonsTamarind liquid; (or lemon juice)
1Onion; (chopped)
2Cloves garlic
½teaspoonLaos powder
½teaspoonSambal ulek
½teaspoonPepper
½teaspoonShrimp paste; (trasi)
2tablespoonsPeanut oil
½cupCoconut milk
3Curry leaves
1Stalk lemon grass
2teaspoonsPalm sugar; (or dark brown
; sugar)

Directions

MARINADE

Blend together the first four ingredients into a smooth paste mix in the next four ingredients

Heat oil and fry the paste until it turns brown add the meat and fry for one minute

Add the remaining ingredients and simmer until sauce is very thick.

Thread meat on skewers and broil until well browned.

Serve with peanut sauce.

here are a couple of my favorite satay recipes from "the complete asian cookbook" by charmaine solomon (my absolute favorite cookbook) I generally add more tamarind or lemon juice and more chilli or sambal to the peanut sauce recipes.

Per serving: 568 Calories (kcal); 56g Total Fat; (84% calories from fat); 5g Protein; 19g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; ½ Fruit; 11 Fat; 0 Other Carbohydrates

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