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satay
Every country or region has at least one dish that becomes symbolic of its food culture. For Southeast Asia, such a symbol would have to include satay. Popular in Malaysia, Singapore and Indonesia, it's a great treat when served hot from a charcoal grill. There are numerous ways of preparing this dish; the recipe below is only one of them.
Makes about 4 servings
1 lb Beef round steak, thinly sliced
1 lb Chicken, sliced
3 Tbs Curry powder
1/2 tsp Ground chilies
2 Garlic clove, minced
2 Large onion, minced
4 Tbs Lemon juice
1 Tbs Honey
1 dozen Bamboo skewers
SATAY DIPPING SAUCE
1 Cup Peanut butter
1 Cup Thick coconut milk/cream
1 Tbs Lemon juice
1/4 Cup Soy sauce
1 Tbs Worcestershire sauce
1/2 tsp Chili sauce
1/4 tsp Salt
Slice the round steak into thin strips, no more than 1/4" thick and about 1/2" wide for both the beef & chicken.
Combine the curry powder, ground chili, garlic, onions, salt, lemon juice, and honey in a large bowl. Add the meat strips and toss well to marinate for about fifteen minutes.
Thread meat strips onto bamboo skewers, 3 or 4 pieces per skewer. Arrange the finished skewers in a glass casserole; cover with the remaining marinade, and refrigerate while making the sauce.
Brown under a broiler or grill the meat skewers. Serve with a peanut sauce for dipping (see below).
Satay Sauce: Blend all ingredients together well to make a smooth sauce. Keep refrigerated until needed, but warm before serving.
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