Recipe for Satay Goreng (Fried)
If you love satay but you don't have a barbecue pit, this is a great alternative.
FEATURE
This recipe is for those who just can’t be bothered to skewer all that meat on sticks. So it can also be called ‘satay malas’. Using the same marinade as for your usual satay, fry your beef instead of grilling them.
Ingredients:
1 kg Beef Tenderloin, cut into cubes
Spices
3 Tbs Coriander seeds
3 Tsp Fennel seeds
½ Tbs White Peppercorns
Aromatics
6 cloves Garlic
an inch of Ginger
½ inch Galangal
4 stalks of Lemongrass
an inch of Fresh Turmeric
Seasonings
100 g Palm Sugar or Brown Sugar
100 g Castor Sugar
2 Tsp Salt
For Frying
4 Tbs Cooking Oil
Garnish
A handful of coriander leaves
Method:
1. Dry fry the spices until fragrant. Then, using a pestle and mortar, pound the spices into a fine paste. This is to allow the spices to release their natural oils.
2. Mix pounded spices with the beef cubes. Add the seasonings.
3. Blend the aromatics into a fine paste. Add blended aromatics to the beef, seasonings and pounded spices mixture. Combine well. Leave to rest in the fridge overnight.
4. Once the beef is well marinated, heat up oil in a wok and fry until beef is cooked through. Garnish with coriander leaves before serving.
Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 6
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