A taste of Malaysia

Here’s something quite exotic for the summer.

By Fusion Lifestyle Reporter
July 22, 2012, 9:24 pm
A taste of Malaysia

BEEF SATAY AND PEANUT SAUCE WITH CUCUMBER SALAD. 

Recipe brought to by Gary Rhodes as part of www.malaysiakitchen.co.uk

For the beef sticks:

Mix all of the ingredients, except the beef, together in a bowl.

Add the diced beef and leave to marinate for 1-2 hours.

Meanwhile, soak the bamboo skewers in water for 1 hour before drying and rubbing each with a little of the oil.

Thread 3-4 pieces of beef on each skewer.

The beef will now take just a few minutes to cook, searing it quickly in a hot pan with the remaining oil.

For the sauce:

The satay sauce can be made while marinating the beef.

Simply blend together the peanut butter, garlic, chilli flakes, if using, and coriander leaves in a blender or food processor.

Mix together the remaining ingredients, pouring the mix slowly into the peanut butter until completely blended in. If too thick, simply loosen with a little water. The sauce can be served cold or warmed.

For the salad:

Cut each of the cucumber quarters into 6cm pieces, dividing each into thin sticks.

Whisk all of the remaining ingredients together, adding enough to bind the cucumber sticks just before serving. Any remaining sauce can be offered separately.

Ingredients:

Beef Sticks:

500g beef (fillet or sirloin ‘tails’) cut into 1 - 2 cm diced

4 tbsp soy sauce

2 tbsp kicap manis

1 tsp finely grated ginger

? tsp sea salt

1 tsp sugar

1 tsp chopped fresh coriander

1 tsp turmeric, optional

1 tsp crushed coriander seeds, optional

1 tsp crushed cumin seeds, optional

12-16 bamboo skewers

1-2 tbsp vegetable oil

Satay sauce:

225g crunchy peanut butter

2 cloves of garlic, crushed

1 tsp dried chilli flakes, optional

12-15 coriander leaves, chopped

50ml soy sauce

150ml coconut milk

Water to loosen

For the salad:

1 small cucumber, peeled and quartered, lengthways and de-seeded

150ml sour cream

Juice 1 lime

1 tsp caster sugar

1-2 tsp chopped mint

Salt and freshly ground pepper

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