Satays with a spicy almond sauce and condiments make for a terrific snack or meal !
- 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
- 2 tablespoons cooked almond sauce
- 1 tablespoon kecap manis (sweet Indonesian soy sauce)
- 2 tablespoons lime juice
- 1 tablespoon cooking oil
- 1 large cucumber, peeled and cut into small wedges
- 2 limes, cut into quarters
- 1 tablespoon sambal or chilli sauce (optional)
- Skewers, soaked in water for at least 30 minutes
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.
1 Mix almond sauce with kepap manis, lime juice and cooking oil on small plate.
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.
1 Place satays on a plate and serve with warm almond sauce, cucumber pieces and lime slices.
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.