Satay Daging Malay beef satay Serves: 6 This is a surprisingly flavoursome marinade – despite the absence of garlic, onion and ginger. Serve hot off the barbecue, accompanied by ketupat and chilli peanut sauce.
750 g (1 lb 11 oz) rump steak
Soak bamboo skewers in cold water to prevent them from burning during cooking.
2 teaspoons ground turmeric
Cut the beef into 2 cm (¾ in) cubes, trimming off most of the fat, leaving a thin layer on some of the cubes. Cut the trimmed fat into thin squares and reserve.
2 teaspoons ground cumin 2 teaspoons ground fennel finely grated zest of 1 lemon
Combine the turmeric, cumin, fennel, lemon zest, salt, sugar and coconut milk in a bowl and stir to dissolve the sugar. Add the beef and toss well to coat. Leave to marinate for at least 1 hour, or overnight in the refrigerator – the longer it marinates the more flavoursome it will be.
1½ teaspoons salt 1 tablespoon sugar 80 ml (2½ fl oz/⅓ cup) thick coconut milk (pages 8–9)
The Complete Asian Cookbook
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Malaysia
Thread about 5 pieces of meat onto each skewer. Use the squares of fat where necessary, especially where the meat is very lean, as this will help to keep the meat tender during cooking. Grill over hot coals or under a preheated grill (broiler) until the beef is well cooked and crisp.
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