Satays, skewers of
seasoned meat that are easy to prepare and quick to cook, are ideal for
warm-weather dining and out door grilling.
Satays are the Indonesian
version of shish kebab that does not have alternate layers of vegetables.
They can be made with almost any meat, poultry or seafood. This seasoned
dish is often served with a spicy and sweet sauce made of ground peanuts and
1 pound flank steak
3 2-inch pieces lemon
1 piece lemon rind
1/2 cup finely chopped onion
soy sauce, preferably ketjap manis, a sweet soy sauce
1/2 teaspoon shrimp paste (optional)
1/4 teaspoon ground
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon sugar
Peanut sauce (see recipe)
steak into one-inch cubes and put them in a mixing bowl. Add the lemon grass
and lemon rind. Put the onion, soy sauce, oil, shrimp paste, cumin, coriander,
turmeric, salt and sugar in the container of a food processor or blender, and
blend to a fine paste.
Pour this over the meat and blend well. Let stand
one hour. Light and heat the grill.
Arrange equal portions of the meat on
each of eight wooden skewers that have been pre soaked in cold water. Place the
meat on the grill and cook about two minutes.
Turn and cook about two
minutes on the other side. Serve with peanut sauce.
PEANUT SAUCE FOR SATAYS
2 tablespoons corn or peanut oil
1 teaspoon minced garlic
tablespoons finely chopped onion
1/2 teaspoon dried crushed red pepper
1 tablespoon grated ginger
1/4 teaspoon shrimp paste
tablespoons tamarind liquid
1 1/2 tablespoons sugar
1 cup peanut butter
1 tablespoon lemon or lime juice
1 1/4 cups boiling water
the oil in a saucepan, and add the garlic and onion. Cook stirring over low
heat for 2 to 3 minutes.
Add the pepper flakes. Ginger, shrimp paste,
tamarind liquid, sugar, peanut butter, and lemon or lime.
Whisk in the
boiling water. When blended, remove from heat.
If the sauce starts to
curdle, add a little more water.