How To Make Indonesian Beef Satay with Spicy Peanut Sauce

Popular throughout Southeast Asia and Indonesia, satay is strips of skewered, grilled meat eaten with a fragrant dipping sauce. Here we serve seasoned marinated steak with a spicy peanut sauce for dipping. A simple cucumber salad is a cooling counterpoint to the beef satay.

Indonesian Beef Satay with Spicy Peanut Sauce

Makes: 6 servings

Active Time: 1 1/2 hours

Total Time: 3 1/2 hours (including 2 hours marinating time)

INGREDIENTS

MARINADE & STEAK

• 2 tablespoons lime juice
• 1 tablespoon finely chopped lemongrass, tender inner stalk only (see Notes), or 2 teaspoons freshly grated lime zest
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon fish sauce (see Notes)
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 1 teaspoon brown sugar
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground pepper
• 1 1/2 pounds skirt steak, flank or other beef steak, trimmed

PEANUT DIPPING SAUCE

• 1/2 cup finely chopped onion
• 2 teaspoons peanut oil or canola oil
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 1 teaspoon finely chopped lemongrass, tender inner stalk only, or freshly grated lime zest
• 1/2 cup “lite” coconut milk
• 1/4 cup unsalted natural peanut butter
• 1 tablespoon fish sauce
• 1 tablespoon ketchup
• 1 tablespoon lime juice, or to taste
• 1 teaspoon brown sugar, or to taste
• 1 teaspoon Asian chile sauce, such as Sriracha, or other hot sauce, or to taste

MARINATED CUCUMBERS

• 1 English cucumber, quartered lengthwise and cut into 1/8-inch-thick slices
• 1/4 cup rice vinegar
• 1 teaspoon sugar, or to taste
• Pinch of salt, or to taste
• 1/4 cup chopped fresh cilantro (optional)

PREPARATION

1. To marinate steak: Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl. Cut steak on the bias across the grain (see Tip) into thin, 1- to 2-inch-wide strips. Place in a sealable gallon-size plastic bag, add the marinade and turn to coat. Refrigerate for at least 2 hours and up to 12 hours.
2. To prepare dipping sauce: Combine onion and oil in a small saucepan. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes. Stir in garlic, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.
3. To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.
4. To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)
5. Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)
6. Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.

TIPS & NOTES

• Make Ahead Tip: Cover and refrigerate the peanut sauce for up to 3 days; cover and refrigerate the marinated cucumbers for up to 1 day; marinate steak (Step 1) for up to 12 hours. | Equipment: 20 to 30 (6-inch) bamboo skewers

• Notes: Look for lemongrass—a woody, scallion-shaped herb with an aromatic lemon flavor—in the produce department of well-stocked supermarkets. To use, trim off the root end and grassy top. Peel off the woody outer leaves. Thinly slice the softer inner stalk, then finely chop.
• Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
• Tip: Depending on your region, skirt steak may not be something your supermarket regularly carries—call ahead to make sure it’s available or ask your butcher to order it for you. It’s usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.
• Broiler Variation: Position a rack in upper third of oven; preheat broiler. Coat a broiler pan (or a wire rack set on a large baking sheet) with cooking spray. Broil the skewers, turning once, 2 to 3 minutes per side for medium.

NUTRITION

Per serving: 296 calories; 17 g fat (6 g sat, 7 g mono); 65 mg cholesterol; 12 g carbohydrates; 1 g added sugars; 25 g protein; 1 g fiber; 588 mg sodium; 588 mg potassium.

Nutrition Bonus: Zinc (36% daily value), Iron & Potassium (17% dv)

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 3 lean meat, 2 fat

source:eatingwell.com

How To Make Beef Rendang

Rendang is probably the most well known Padang dish, and surprisingly easy to make at home, since most of the time you just need to let it simmer away on a stove. The key to a successful rendang is not to skimp on the herbs and spices, and be prepared for a long stewing process resulting in a flavorful and tender melt in your mouth pieces of beef. In short, good stuff which I guarantee a bite of this will have you nodding in agreement with all the people who have voted this to be the world’s most delicious food.

Ingredients:

• 500 gr. Rump steak.
• 2 Onions.
• 4 Garlic cloves.
• 3 Fresh red chillies.
• 2½ cm Ginger root
• 1 teaspoon Turmeric.
• 1 tablespoon Paprika.
• 1 stalk Lemon grass.
• 3 Kaffir Lime leaves.
• 600 ml Coconut milk.
• 75 ml water.

Preparation:

Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.

Dice the meat and mix with half the paste. Set aside.

Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice.

How To Make Sup Kambing Medan Recipe (Goat Soup)

How To Make Sup Kambing Medan Recipe (Goat Soup)-Sup Kambing Medan or literally translated as Medan Goat Soup was the second North Sumatran food that I made on February after Ayam Pinadar Andaliman Pepper Chicken.

Some may ask what the differences between goat, mutton and lamb are. You can always go back to my old postwhere I discussed about them. Goat is another red meat source that is popular to be used in Indonesia especially during Islamic celebration, Eid ul Adha where the Muslims slaughter goat. I myself prefer the taste of goat and lamb

Sup Kambing Medan is likely having an influence from Malay (Melayu) ethnic group where the use of spices are quite notable. Melayu is an ethnic group that is resided in Indonesia especially Sumatra and Kalimantan, Malaysia, Singapore, Thailand and the Philipppines.

This goat soup is perfect to warm up our body for cold winter days in Winnipeg. But I wish the weather is getting better this week as I did go out with my spring jacket today.

I have adapted this recipe by using one of my favourite toys, Vita Clay Gourmet Rice Cooker and Slow Cooker. With this tool, I can make rice (white, red, brown, sweet glutinous rice), rice porridge, soup, savoury stew, pot roast and Greek yogurt. Also, I adapted the way Koreans treat their beef short-ribs before making Galbitang (Korean beef ribs soup) by soaking the meat in cold water.

Sup Kambing Medan

- Medan Style Goat Soup -

Adapted from Indonesian Medan Food

Ingredients:

750 grams bone-in goat cubes (preferably with no fat or fat trimmed)

2 liter water

Seasoning:

5 shallots (10 shallots for smaller size like the ones in Indonesia)

5 cloves garlic

3 centimeter ginger root, rinsed and mashed

3 pieces green cardamoms

2 pieces star anise

1 teaspoon ground white pepper

2 centimeter Ceylon (true) cinnamon

1/2 piece nutmeg, grated

3 sticks Chinese celery

250 grams carrots, cut into large pieces

2 red tomatoes, peeled and diced

seasalt to taste

Garnish before serving:

2 stalks Chinese celery, finely chopped

3 stalks green onion, finely sliced

fried shallot flakes

Directions:

1. Soak goat cubes in cold water for 30 minutes to 1 hour and change the water for a couple of time to remove any residual blood and drain. Set aside.

2. In a large pot, bring 2 liters water to a boil with all seasoning ingredients except tomatoes for 5 minutes. Then transfer to a vita clay pot and add the goat cubes. Cook in this slow cooker with a soup method to be selected for another 1 or 2 hours. If you use on top stove method, you will need about 2.5 liters water and 3 hours to cook.

3. Once it is cooked, add tomatoes.

4. Soup is better to be served the next day to have a deeper taste. Serving: Reheat in a slow cooker by pressing reheat method or reheat on stove for 15 minutes. Transfer in a bowl and garnish with sliced green onion, chopped Chinese celery and fried shallot flakes.(indonesiaeats)

How To Make Indonesian Sate's

How To Make Indonesian Sate's-This is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.

Ingredients:

• 500 gr. of Beef, Pork or Chicken

Marinade:

• 1 Onion
• 1 Garlic clove
• 30 ml Dark Soya sauce
• 1 teaspoon Coriander powder
• 1 teaspoon Lemon Grass
• 1 teaspoon Hot Chilli paste
• 1 glass red wine (optional)
• 30 ml water

Preparation:

Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).

Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate's and leave to marinade for at least 2 hours.

Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce.

How To Make Semur Daging

How To Make Semur Daging-This is a stewed beef dish with a heavy Dutch influence (Semur is a translation of the Dutch word “smoor”, which means stewing or braising). This dish comes in many variations, depending on the region in Indonesia where it’s cooked.
As cooking time can be up to 2 ½ hours, you can pick a cheap cut of beef and it will still come out tender. The combination of Clove, Nutmeg and Cinnamon gives this dish a really nice distinctive flavour. Serve with boiled rice.

Ingredients:

 

 

• 500 gr Stewing Beef
• 2 medium sized Onions
• 4 Cloves of Garlic
• 150 ml cooking oil
• 300 ml water
• 2 tablespoons Vinegar or lemon juice
• 3 tablespoons Kecap Manis
• 3 large tomatoes
• 1 large potato
• 2 hardboiled eggs

Bumbu’s:

• 2 Salem leaves (Indonesian bay)
• 1 teaspoon ground clove
• 1 teaspoon ground nutmeg
• ½ teaspoon cinnamon
• 1 star anise
• Pepper and salt

Preparation:

Heat the oil in heavy bottom pan and lightly brown the diced beef. Add the diced onions and garlic and wait for them to soften. Mix in the bumbu’s and add the Kecap, vinegar and enough water so that all the beef is covered.
Simmer on a low heat for about 2 ½ hours until meat is very tender. Add the diced potatoes, skinned and chopped tomatoes and halved eggs for the last ½ hour cooking time. Keep an eye on the water level, if it’s getting to dry, add a small amount of water.
The fresh tomatoes can be replaced with chopped, tin tomatoes for an equally good result.
Before serving remove salem leaves and star anise.(indochef)