Indonesian Beef And Coconut Sates Sate Lalat Recipes

INDONESIAN SATAY

Steps:

• For the satay: Cut the chicken into 1-inch cubes.
• Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
• For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
• Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
• For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.
• Prepare a grill or grill pan for high heat. Brush the grill with oil
• Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.

STUCK ON SATE: THE INDONESIAN GRILL

Steps:

• Indonesia is a country of mind-boggling ethnic diversity, with 300 different races and religions. I visited two of the best known of the 12,000 islands in the Indonesian archipelago-Java and Bali-and no matter where I went I found saté (pronounced "sah-tay"). Indonesia's culinary common denominator, these tiny kebabs are served everywhere, from roadside pushcarts to swank hotel restaurants, as a snack or full meal, at religious festivals, sporting events, and at the beach, pretty much any time of the day or night.Simple to make, easy to eat, economical, nutritious, infinitely varied in shape and flavor, satés are one of the most perfect foods devised by man. Not surprisingly, their popularity extends far beyond Indonesia's borders. Satés have become an integral part of the Thai, Malaysian, and Singaporean diet ("satay" is the Malaysian spelling). In the last decade, they've been embraced with equal enthusiasm by contemporary American chefs.A great many misconceptions surround saté, not the least of which is its main ingredient. To most Americans, saté means a small (although rather large by Indonesian standards) chicken or beef kebab served with peanut sauce. In Indonesia, however, there are hundreds of different types of satés to choose from, ranging from the tiny saté lalat (a beef and coconut saté made in such diminutive proportions, its name literally means "fly") to the saté buntel (a ground lamb saté so large it takes four skewers to hold it).The saté-or at least the idea of grilling meat on a stick-seems to have originated with Arab spice traders, who arrived on the island of Sumatra in the eleventh century a.d. The Arabs introduced the Islamic religion to the region, and it's possible they also introduced the Middle Easternnstyle kebab. To support this theory, scholars point to Padang, which was one of the first cities in Sumatra to adopt Islam. Saté padang became one of Indonesia's most beloved satés and remains so to this day. (Of course, the idea of meat on a stick is so universal, it may have originated long before the arrival of the Arabs.)If saté was inspired by the Arab kebab, it quickly acquired its own personality. First, it shrank. The average saté ayam (chicken saté) or saté kambing (lamb or goat saté) is about the size of your baby finger. This makes for great snacking: It's not uncommon for an Indonesian to down 20 or 30 satés at a single sitting. And still not leave the table stuffed.According to Jakarta tourism representative Yuni Syafril, the saté takes its name from a Sumatran word meaning "to stick, stab, or skewer." When you're really angry with someone, explained Syafril you threaten to "saté" them. This sort of etymology is certainly not without precedent in the world of barbecue: Jamaican jerk, for example, is named for juk, the local dialect word for "to stab."Searching Out the BestSyafril was my host in Jakarta, the capital of Indonesia, and the largest city on Java, and he acquitted his duties with the hospitality for which Indonesians are famous. My first night there, he took me on the Indonesian equivalent of a bar crawl. Our first stop was the Jalan Sabang, a noisy street lined with restaurants (including the famous Padang restaurant Natrabu, not to mention a Kentucky Fried Chicken and a Sizzler Steak House). Our destination wasn't a dining establishment, however, but a tiny pushcart on bicycle wheels run by Nurul Phamid, a willowy young man with a faint moustache.Like his father, who set up shop here in 1960, Phamid begins work at 5 p.m. and continues until 3 a.m. His stock in trade is saté ayam, which he prepares and grills by the light of a kerosene lamp. Phamid spends his afternoons threading tiny pieces of chicken thigh, liver, skin, and embryonic chicken eggs onto bamboo skewers not much bigger than broom straws.When you place your order, Phamid prepares the marinade on the spot, mixing ketjap manis (sweet soy sauce), peanut sauce, a squeeze of lime juice, and chopped onion on a dinner plate. He dabs a handful of satés into the mixture, as you would a paint brush, then places them on a tiny charcoal brazier. A few waves of a bamboo fan-the most important piece of equipment in a saté man's kitchen after the grill-and the coconut husk charcoal blazes to life. Phamid bastes the sizzling satés with his secret ingredient-rendered chicken fat. A moment later, they're ready to eat.The accompaniments to this splendid saté include a dollop of peanut sauce, a splash of ketjap manis, and a spoonful of sambal (fiery chili sauce), which are mixed together in a bowl. We were also served a steamed cake of sticky rice, called lontong, which is cooked in a banana leaf. We sprinkled everything with fried shallots. The cost for this princely feast-and it is princely-is 3,000 rupiahs, about 35 cents.Now for Sate PedangOur next stop was a brightly lit sidewalk eatery called Gunung Sari, near Jakarta's lively Kota district. Jakarta operates on a diurnal economy: daytime businesses close their shutters at nightfall and a veritable city of portable restaurants spring up on the sidewalks in front of them. Some, like Gunung Sari, are quite elaborate, complete with generators, fluorescent lighting systems, and white Formica tables. I peered into an enormous cauldron bubbling away over a charcoal fire to see the next dish I was to sample: saté pedang.To make it, beef hearts, tongue, and tripe are simmered for several hours in a fiery broth flavored with ginger, galangal, turmeric, garlic, and palate-blasting doses of black pepper. The cooked meats are cut into tiny dice, threaded on skewers, and grilled over coconut husk charcoal. Meanwhile, the broth has been heavily thickened with rice flour into a starchy gravy. The kebabs and gravy are served on a banana leaf. To wash them down there's iced tea chilled with a chips off a huge block of ice that sits on the sidewalk.I must confess, I'm not a big fan of heart or tongue, and years of restaurant reviewing have conditioned me to disdain starchy gravies. But Gunung Sari's saté padang was one of the most delicious things I've ever tasted. I understood why this rough-and-tumble eatery does such a lively business.During the weeks I spent on the islands of Bali and Java, I sampled an astonishing array of satés. Sausage-size saté buntel (ground lamb and coriander satés) served with sweet-sour tamarind sauce. Tiny saté kalong ("flying fox" satés), a sweet, garlicky ground beef saté named for a nocturnal squirrel that comes out about the same time of day the saté vendors do in the city of Cirebon on the north coast of Java. One night, I feasted on what was the last kind of saté I expected to find on this staunchly Muslim island: saté babi manis (sweet pork saté). I ate it, logically enough, in Jakarta's Chinatown. In Bali I enjoyed one of my all-time favorites, saté lilit, a spicy fish mousse flavored with exquisitely aromatic kaffir lime leaves and grilled on fresh lemongrass stalks.Recipes for these satés and others appear throughout this book-some are better as appetizers, some are better as entrées, and most work well as either. Satés are the perfect grilled food for the new millennium: high in flavor, low in fat, great for casual eating and entertaining, and quick and easy to make. One traditionally eats a relatively small amount of meat in proportion to the vegetable-based accompaniments.

INDONESIAN BEEF SATé (SATAY) WITH SWEET SOY SAUCE

Steps:

• Combine all marinade ingredients and purée in blender or food processor.
• Allow beef to marinate in this mixture for at least 2 hours.
• Skewer beef and broil over hot coals, turning frequently for 5-7 minutes or bake on a foil lined baking sheet in preheated 325°F oven.
• Mix together sauce ingredients, and serve skewers with dipping sauce and rice.

BEEF SATES WITH SOUTHEAST ASIAN SAUCE

Steps:

• In a blender or small food processor blend lime juice, water, soy sauce, garlic, gingerroot, sugar, and red pepper flakes until smooth and with motor running add 2 tablespoons oil in a stream, blending until sauce is emulsified.
• In a bowl toss filet with 2 tablespoons sauce and remaining tablespoon oil and marinate 15 to 30 minutes.
• Prepare grill.
• In a bowl stir together coriander, mint, scallion, and remaining sauce.
• Thread 2 filet cubes onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side for medium-rare.
• Serve beef satés with dipping sauce at room temperature.

SATE KOMO (INDONESIAN BEEF SATE)

Steps:

• In a large bowl, combine all the ingredients, mixing well. Set aside at room temperature to marinate for 15 minutes.
• Preheat the broiler or a grill. Slide the beef cubes onto the skewers, using 4 to 5 cubes per skewer. Press the beef into the marinade to get as much of the coconut as possible to cling to the meat. Grill, turning once, until browned and cooked to the desired doneness, 3 to 6 minutes per side. Serve immediately.

INDONESIAN BEEF SATE

Steps:

• For Marinade.
• Heat oil in skillet over medium-high heat.
• Add onion,garlic and ginger and saute until onion is soft.
• Add remaining ingredients and stir to make smooth paste.
• Reduce heat and simmer 2 minutes.
• Add meat, stirring to coat well.
• Remove from heat and let stand until room temperature.
• Thread meat onto skewers, weaving strips in and out to pack tightly.
• Prepare hibachi or grill or preheat broiler.
• Cook meat 3 to 4 inches from heat source, basting once with any remaining marinade, until crisp and browned, about 3 minutes on each side.

INDONESIAN BEEF AND COCONUT SATES / SATE' LALAT

Steps:

• 1. Combine the beef, turmeric, ginger, coconut, sweet soy sauce, lime juice, oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a medium-sized bowl. Mix to a smooth paste with your hands, then saute a small amount of the mixture in a nonstick skillet until cooked through and taste for seasoning. Add salt and pepper to the remaining mixture as necessary.2. Lightly wet your hands with cold water, then take a small amount (about 1 tablespoon) of the meat mixture and mold it around a skewer to form a thin strip about 5 inches long. Continue until all the mixture is used up, placing the sates as they are finished on a platter or baking sheet lined with plastic wrap until ready to cook.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Arrange the sates on the hot grate and grill, turning with tongs, until nicely browned on the outside and cooked through, 2 to 4 minutes in all. Serve immediately.

INDONESIAN SATAY

Steps:

• In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
• Preheat the grill for high heat.
• Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
• Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

BEEF SATAY

Steps:

• 1. To make the marinade, place the tamarind pulp in a small nonreactive bowl and mix it with 3 tablespoons of very warm water. Let the tamarind pulp rest until it softens, 10 to 15 minutes. Squeeze and massage the softened tamarind pulp through your fingers, loosening the fruit's soft auburn-colored pulp from the shiny black seeds, brittle brown skin shards, and sinewy bits of string. With your fingers, remove all the solid pieces from the liquid and discard them; all that will remain is a thick caramel-colored extract. Set the tamarind extract aside.
• 2. Place the coriander seeds in a small food processor. Pulse until the coriander is well ground and dusty, about 2 minutes. (Don't remove the coriander from the food processor at this point - you're going to grind it again along with the other flavoring-paste ingredients.)
• 3. Add the tamarind extract, shallots, garlic, turmeric, ginger, palm sugar, oil, and salt to the food processor. Pulse until you have a smooth paste the consistency of creamy mashed potatoes. (If the paste does not purée properly and repeatedly creeps up the side of the food processor instead of grinding, add up to 2 tablespoons of water, 1 tablespoon at a time, periodically turning the processor off and, with a spoon, scraping the unground portions down toward the blade as you go.) Transfer the blended marinade into a nonreactive bowl large enough to hold the beef.
• 4. Slice the beef into long, 1/4-inch-thick strips against (not with) the grain of the meat, as you would if carving a cooked piece of London broil. The pieces should be no wider than 1 inch.
• 5. Add the sliced beef to the bowl and combine it well with the marinade, making sure that every piece is coated. Allow the beef to marinate at room temperature for 1 to 2 hours.
• 6. Thread the beef strips onto the presoaked bamboo skewers, weaving the point of each skewer through the center of the beef every 1/4 inch to make sure it holds tight and remains secure while it cooks. Use 1 to 4 pieces of beef per skewer, depending on how long the pieces are, making sure that the beef extends from the tip to the middle of the skewer. Leave plenty of room so you can grab the skewer at the bottom - the meat should not extend from one end to the other.
• 7A. To cook the beef on a grill, first prepare a medium-hot wood charcoal fire and oil the grill rack liberally. When the fire is hot (this may take up to 20 minutes), place each skewer on the grill, making sure that the beef, not the skewer, is directly over the heat. Grill the beef until it is cooked through and has begun to pick up a few crispy brown-black spots, about 2 to 5 minutes (depending on how hot the fire is). Turn the skewers over carefully and continue grilling until the other side is browned, another 2 to 5 minutes. Do not overcook the meat - it will dry out if you do. Test a piece by touching it with your finger. The beef should be firm, not squishy. Another way to test it is by cutting into the thickest point: It should be very faintly pink, neither blood-red nor gray.
• 7B. To broil the beef in the oven, preheat the broiler for at least 5 minutes and position the rack so that the satay skewers will be 3 inches from the heat source. Line a half-sheet pan with aluminum foil. Place each skewer on the pan, arranging them so that the meat is in the center of the pan and the skewers slightly hang over the outside, and slide the pan into the broiler. Broil until the meat begins to turn golden brown and develops a few char spots, about 5 to 6 minutes. Turn each piece over to brown the other side, an additional 5 to 6 minutes of broiling. Test a piece by touching it with your finger. The beef should be firm, not squishy. Another way to test it is by cutting into the thickest point: It should be very faintly pink, neither blood-red nor gray. If the surface doesn't char (your broiler or the distance from the flame may not allow it to), don't worry - as long as the meat is cooked through, the satay will taste wonderful. Do not overcook the meat; it will be unpleasantly dry.
• 8. Transfer to a serving dish and let the skewers rest for about 1 minute, until they are cool enough to handle. Serve immediately.

INDONESIAN PORK SATAY

Steps:

• In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
• Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
• Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
• Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

SATAY BEEF SKEWERS RECIPE BY TASTY

Steps:

• In a food processor, combine the red onion, scallions, garlic, ginger, curry powder, turmeric, cumin, salt, soy sauce, lemongrass, lime juice, coconut milk, peanut oil, and peanut butter. Purée until smooth.
• Divide the sauce between 2 small bowls. Add the chopped peanuts to one of the bowls and stir to combine. Cover with plastic wrap and refrigerate until ready to use.
• Pour the remaining sauce over the cubed beef in a medium bowl. Toss well to coat. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 2 hours, up 6 hours.
• Preheat the oven to 425°F (220°C). Line a 9-inch (23 cm) square baking dish with parchment paper.
• Thread the beef cubes onto skewers and set over the baking dish.
• Bake for 20 minutes, until the beef is seared and juicy.
• Serve the satay beef with the reserved sauce alongside.
• Enjoy!