Singapore satay

Yield: 4 servings

Measure 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

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).

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