Malaysian Home Satay

By: Danny Chung

500gm beef (eg: rump, skirt, porterhouse)1 can Yeo’s satay sauce2 tabsp coconut milk1 clove garlic – finely chopped3 kaffir lime leaves – finely chopped½ cup skinless peanuts – dry fried, cool and crushedSatay sticks – soak in water for at least 15 mins1 cucumber – cut into small chunks1 Spanish onion – cut into small wedges3-4 packets of ketupat (mini satay rice cakes)

PreparationBeefCut into bite size slicesOptional: For the beef slices to be extra tender, add 1 teasp baking soda and 3 tabsp water to the beef slices. Mix thoroughly and set aside for 15-20 mins.When time is up, rinse the beef slices with water and drain dry.Ingredients for marinating beef slices1 teasp fennel powder1 teasp cumin powder1 teasp coriander powder1 tabsp assam water (from 3cm dried assam, soaked in hot water for 10 mins)3 tabsp sugar½ teasp salt1 tabsp honey (make satay glossy)Set aside in the fridge for at least 3 hour, preferably overnightSuggestion: Skewer one satay stick first, grill and taste. Make adjustment, if needed, to suit personal taste.KetupatCompressed rice cakes, easily available in Asian groceryThey come in a packet, consists of several mini plastic bags with rice inside. Cook as instructed.Cool down before cutting into cubesSatay saucePour Yeo’s satay sauce in a potAdd 2 tabsp coconut milkAdd chopped kaffir lime leavesAdd chopped garlicStir and cook under low/medium heatAdd a bit of water if sauce becomes too thickRemove as soon as it starts to boil.Set aside to cool.Add crushed peanuts to sauce for extra crunch.Cooking InstructionSkewer all satay slicesGrill over satay trough or barbequeKeep the wooden part of the sticks away from the flame, if possible.Ready when satays are slightly charred at the edgesEat with cucumber, onion slices and ketupat.Enjoy….