Singapore satay
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tender beef, or lamb |
| 4 | smalls | Red onions, chopped, about 3 cups |
| 2 | Garlic cloves, chopped, about 2 tablespoons | |
| 3 | Lemon grass stalks, chopped OR | |
| 1 | tablespoon | Fresh lemon juice |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground ginger |
| 1 | tablespoon | Tumeric |
| ½ | teaspoon | Fresh ground black pepper |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Brown sugar |
| 3 | tablespoons | Soy sauce, preferably Chinese thin soy, peanut oil, or corn oil as needed |
Directions
1. Cut meat into 1-inch cubes, carefully trimming away all fat and gristle. Place in a nonreactive container.
2. Puree remaining ingredients, except oil, in a blender or food processor and pour over meat. Marinate meat at least 3 hours at room temperature or overnight in refrigerator.
3. Soak bamboo skewers in water for at least 30 minutes. Threat meat cubes on skewers; reserve any unabsorbed marinade. Place oiled grill close to heat source over a wood fire or over a charcoal fire with wood chips scattered on top, and cook rapidly, turning and basting frequently with reserved marinate (or oil).