Satays with a spicy almond sauce and condiments make for a terrific snack or meal !

Serves: 4

Ingredients

Satays

• 700 grams beef fillet cut into bite sized pieces
• 1 tablespoons light soy sauce
• 1 tablespoons dark soy sauce
• 1 tablespoons sesame oil

Satay Almond Sauce

• 2 tablespoons vegetable oil
• 2 onions
• 5 garlic cloves
• 3 Birds Eye chillies
• ½ tablespoon belechan (dried shrimp paste)
• 200 grams roasted almonds
• ½ tablespoon petis udang (dark shrimp paste)
• 1.5 teaspoons salt
• 2 tablespoons palm sugar, grated (you can substitute honey)
• 1⅔s cups hot water
• 1 tablespoon kepap manis
• 2 tablespoon lime juice

Basting Mixture

• 2 tablespoons cooked almond sauce
• 1 tablespoon kecap manis (sweet Indonesian soy sauce)
• 2 tablespoons lime juice
• 1 tablespoon cooking oil

Condiments

• 1 large cucumber, peeled and cut into small wedges
• 2 limes, cut into quarters
• 1 tablespoon sambal or chilli sauce (optional)

Other

• Skewers, soaked in water for at least 30 minutes

 

Instructions

Sauce

1         Heat up a fry pan and add oil.

2         Fry onion, garlic, chillies and terasi/belechan and cook, stirring constantly, until fragrant.

3         In a processor, blend fried mixture with almonds, petis udang, salt and palm sugar.

4         Put mixture into a pot and add water. Cover and cook over low heat until smooth and thickened (about 15 minutes).

5         Remove two tablespoons for basting mixture and then add kepap manis and lime juice to the remaining sauce. Cover and keep warm.

Basting Mixture

1         Mix almond sauce with kepap manis, lime juice and cooking oil on small plate.

Satays

1         Cut kangaroo, beef or chicken into bite sized pieces and place into a bowl.

2         Add soy sauce and sesame oil and mix to combine.

3         Cover and leave for at least 1 hour or overnight.

4         Drain liquid and thread beef onto pre-soaked skewers.

5         Heat up a barbecue or griller.

6         Grill the skewers for about 4-5 minutes, then baste with basting mixture and turn over. Baste other side and cook for another 4-5 minutes or until crispy and brown.

To serve

1         Place satays on a plate and serve with warm almond sauce, cucumber pieces and lime slices.

 

Notes

Dairy-free

Makes 9-10 large skewers

Serves 4 as entrée or part of a main meal.

Belechan is available at most supermarkets nowadays. Petis udang is available at Asian grocers.

 

The Carousel would like to thank Australian Almonds for this recipe.