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The spicy peanut paste, sate, is a great
favorite in South East Asia. Although it is more associated with Thai
cooking, it is thought to have originated in India. In southern Vietnam,
it is used for grilling and stir-frying meats and seafood, as well as for
dressing egg noodles and spiking marinades. This is a great barbecue dish
that works just as well with pork tenderloin, chicken breast or shrimps.
Jars of sate are now available in many stores but they taste nothing like
the homemade paste, which you can pep up with as much garlic and chili as
you like. Ingredients :
Serves 4-6 |
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500 g
15 ml
1
bunch
1
bunch
For the sate
60 ml
4-5 cloves
4-5
5-10 ml
50 g
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Beef sirloin, sliced against the grain in bite size pieces
Groundnut (peanut) oil
Fresh coriander (cilantro), stalks removed
Fresh mint leaves, stalks removed
Groundnut (peanut) or vegetable oil
Garlic, crushed
Dried Serrano chilies, seeded and ground
Curry powder
Roasted peanuts, finely ground
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Method :
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To make the sate, heat the oil in a heavy
pan and stir in the garlic until it begins to color.
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Add the chilies, curry powder and peanuts.
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Stir over a gentle heat until the mixture
forms a paste.
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Remove from the heat and leave to cool.
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Put the beef into a bowl.
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Beat the groundnut oil into the sate and
tip the mixture on to the beef.
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Mix well, so that the beef is evenly
coated.
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Soak four to six wooden skewers in water
for 30 minutes.
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Prepare a barbecue. Thread the meat on to
the skewers in water for 2-3 minutes on each side.
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Serve the meat with herb leaves for
wrapping.
Beef sate salad
The beef is also delicious served with a
salad, rice wrappers and a light dipping sauce.
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