Sate bumbu

Yield: 1 servings

Measure Ingredient
1 pounds Flank steak thinly sliced; (454 gm)
2 tablespoons Soy
2 tablespoons Tamarind liquid; (or lemon juice)
1 \N Onion; (chopped)
2 \N Cloves garlic
½ teaspoon Laos powder
½ teaspoon Sambal ulek
½ teaspoon Pepper
½ teaspoon Shrimp paste; (trasi)
2 tablespoons Peanut oil
½ cup Coconut milk
3 \N Curry leaves
1 \N Stalk lemon grass
2 teaspoons Palm sugar; (or dark brown
\N \N ; sugar)


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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