Thursday, 15 January 2015

Satay, Rice Cake and Peanut Sauce

Hubby bought much beef without fat. I have cooked Bangla Curry and today I grilled beef satay, because how many days ago, rice cake for satay is already in freezer. Later, if satay is ready, the rice cake is reboiled again. Now, come on we grill the satay.

Ingredients :
  • 500 gr veal, diced.
  • Skewers as needed.
  • Rice cake as needed.
Ingredients to marinate veal :
  • 1/4 tsp ground cumin.
  • 1/2 tbsp ground coriander.
  • 1 tbsp brown sugar / palm sugar.
  • 5 tbsp thick soy sauce.
  • 1 tbsp salt.
  • 1 tbsp margarine.
  • 2 tbsp tamarind juice.
Ingredients peanut sauce :
  • 50 gr peanut + 2 cloves garlic, roasted.
  • 2 tsp lemon juice.
  • 3 tbsp thick soy sauce.
  • 5  red bird eye chilies.
  • Salt and sugar as needed.
Instruction to prepare peanut sauce :
  1. Grind peanut + garlic, bird eye chilies with little water until smooth.
  2. Cooked peanut paste until the oil of peanut come out.
  3. Add lemon juice, salt, sugar and thick soy sauce, stir until combine evenly. Set aside.
Instruction to prepare beef satay :
  1. Mix all of ingredients to marinate veal, stir until combine evenly.
  2. Add veal and mix until combine evenly with the marinated spices and let stand for 1 hour.
  3. The veal skewers with skewers,  every skewers is 4 pieces of veal.
  4. Grilled on the grill pan while turned up and down and spread with remaining seasoning until tender and mature.
  5. Transfer to serving plate and served with peanut sauce, rice cake, slice of cucumber and tomato.

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