Malay Beef Satay Recipes

                                         Malay Beef Satay

1 pound sukiyaki-cut beef
2 cloves of garlic
1 cup shallots1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 inch piece turmeric root
AJI-NO-MOTO® Umami Seasoning
1 teaspoon salt
1 tablespoon sugar
1/4 cup evaporated milk
1 tablespoon cooking oil
Bamboo sticks
Peanut Sauce:
dried chillies (soaked until soft; deseeded for reduced spiciness)
2 cloves of garlic
1/2 cup shallots
4 candle-nuts or substitute with macadamia nuts
1/4 cup cooking oil
1 cup peanuts (finely ground)
1/4 cup thin tamarind juice ( get the tamarind paste, add a little warm water and squeeze the juice, strain)
1/4 cup evaporated milk diluted with 1 cup water
1 tablespoon sugar
Salt to taste

Cooking Procedure:
1.Cut meat into small thin pieces.
2.Grind together until very fine: shallots, garlic, coriander seeds, cumin seeds & turmeric.
3.Combine ground spices with AJI-NO-MOTO® Umami Seasoning, salt & sugar. Season meat with the ground spices and let marinate.
4.When you are ready to grill soak the bamboo sticks in water so they won't burn, skewer the meat with the sticks, don't overcrowd.
5.Grill satay sticks over a charcoal fire (barbecue grill), basting occasionally with evaporated milk combined with oil. Or, for the brush, use the head of lemon grass, smash and flatten to resemble a brush.
To make Peanut Sauce:
1. Grind together until very fine: chillies, garlic, shallots & candle-nuts.
2. In a wok or saucepan, fry ground ingredients in hot oil for 5 minutes. Stir in ground peanuts and tamarind juice. Bring to the boil. Add diluted milk and salt to taste and bring to the boil again.

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