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Satay Indonesian

from 3.90
Indo-Satay-01 2665x1500.jpg

Satay Indonesian

from 3.90

(heat 4/10)

A delicious and quite spicy blend, with a strong flavour of lime leaves. The beef does not have to be top quality as long at it is hammered very thin indeed.

Serves: 4-6

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(heat 4/10)

A delicious and quite spicy blend, with a strong flavour of lime leaves. The beef does not have to be top quality as long at it is hammered very thin indeed.

Serves: 4-6

 

Spice Mix Ingredients: coriander seeds, cumin seeds, rice, turmeric, garlic powder, sugar, salt, ginger, chillies, lime leaves, cayenne.

Ingredients:

  • 1 packet Indonesian spicy satay mix

  • 1 tbsp groundnut oil

  • 700g/1.5lb beef steak

  • 1 tbsp soy sauce

  • 1 tbsp fish sauce

  • Juice 1 lime

  • 125ml coconut cream

Recipe:

  1. Using a meat mallet or rolling pin beat the beef very thin (maximum 2mm), then cut into strips about 2cm by 4cm

  2. Mix the spices, oil, lime juice and sauces to make a paste.

  3. Smother the meat with the paste and leave for several hours or overnight.

  4. When ready to cook, thread the meat onto skewers (previously soaked in water for a couple of hours to prevent burning).

  5. Cook under the grill or on the barbeque, basting with the paste, until nicely browned. This will only take a few minutes on each side. Overcooking will toughen the meat.

  6. Serve with diced cucumber and peanut sauce (see below).

Cook's Notes:

  • Soak the whole length of the skewer as it is the exposed end, which gets burnt!

  • Equally good with lamb or chicken – this does not need to be as thinly beaten.

Peanut Sauce Recipe

Makes a large quantity!

  • 3 tbsp groundnut oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, crushed

  • 2 tsp dried crushed chillies

  • 1 tsp brown sugar

  • 2 tsp fish sauce

  • 2 tbsp soy sauce

  • 1 tbsp desiccated coconut

  • 2 tbsp crunchy peanut butter

  • ½ can coconut milk

  • Juice of 1 lime

The peanut sauce can be made in advance:

  1. Gently cook the onion in the oil until very soft, then add the garlic and chillies

  2. Add the fish sauce, soy sauce, sugar and cook for a couple of minutes

  3. Add the coconut milk, bring to a simmer, then add the peanut butter and desiccated coconut and cook gently until thickened. If you like extra tang, add some lime juice.

  4. Leave to cool before serving.

Cook’s Notes

  1. This makes a large amount, which can be frozen for future use. After defrosting just bring it to the boil and let it cool.

  2. It is quite spicy, so leave out some or all of the dried chillies of you prefer. If you have fresh chilllies you can of course use these.

  3. If you want to make a creamy and delicious curry, add a whole can of coconut milk to the recipe and leave out the desiccated if you like a thinner sauce. Brown some chicken pieces separately and stir into the sauce 15 before eating, then add a handful of fresh chopped coriander before serving.