[Sca-cooks] 'Tay!, Sah-tay!

[Darren Gasser]

As promised, more Satay.  These should be served with a sauce of some sort
(one listed afterwards).  Anahita already covered chicken and shrimp satays
that are very similar to what I do, so here's a different beef satay and a
variant on the meatball satay.

-Lorenz

Satay Bumbu Kuning (marinated beef satay)

1 lb lean beef (top round, tenderloin, etc.), cubed
3 green onions, minced
3 cloves garlic, minced
1-2 red Thai chiles, seeded and minced
2 candlenuts (or 3 almonds)
1/2 tsp salt
1/2 tsp palm sugar (gula jawa)
1/4 tsp trassi
1 tbl cilantro
1 tsp turmeric
1/2 tsp galangal, minced
1/2 tsp tamarind jelly (asem jawa)
2 tbl butter, unsalted
1 c hot water
1 c coconut milk, well mixed

Pulse onions, garlic, chiles, cilantro, and nuts in food processor.  By
hand, mix in salt, palm sugar, trassi, turmeric, galangal, and asem jawa.
Heat wok over med-high heat.  Add butter and melt to nutty-brown color.
Stir-fry mixture until onions are light brown and soft.  Add coconut milk
and water and simmer for 2-3 minutes until all ingredients are well
incorporated.  Let cool completely.  Thread 4-5 pieces of meat onto bamboo
skewers and place in glass baking dish or large plastic bag.  Pour marinade
over beef and turn so meat is well coated.  Marinate overnight.  Remove meat
from marinade, let extra liquid drain off (do not rinse or pat dry), and
grill over charcoal or wood.


Satay Pentul  (Pork Croquettes)

1 lb ground pork
1 extra-large egg, beaten
1/4c shredded unsweeted coconut
2 Thai chiles, seeded
2 candlenuts
2 cloves garlic
1/2 tsp whole coriander seed, toasted, ground
2 green onions
1/2 tsp tamarind jelly (asam jawa)
1/4 tsp cumin
1/2 tsp trassi
1/2 tsp salt
1/2 tsp palm sugar (gula jawa)

Combine meat with eggs and coconut in large mixing bowl.  In food processor,
combine chiles, nuts, onions, garlic, coriander, tamarind, cumin, salt,
sugar, and trassi.  Pulse to fine consistency, then stir into meat mixture.
Roll mixture into golf ball size croquettes.  These can be skewered and
grilled or individually deep fried.

Peanut sauce (base kacang)

1/4 c peanut oil
1 lb raw peanuts
2 tbl sliced shallots
4 cloves garlic
3 inch piece kencur or galangal, coarsely chopped
10-15 Thai red chiles, depending on taste
1/2 c kecap manis
3 kaffir lime leaves
2 tsp salt
2 tsp palm sugar
6 c water or stock
1 tbl lime juice

Heat oil in wok over medium heat.  Add peanuts, fry for 2 minutes, remove,
and drain on paper towels.  Add shallots to wok and fry until golden brown.
Remove and drain.  Combine peanuts, garlic, kencur, and chilis in food
processor and pulse until combined but still coarse.   Transfer to heavy wok
or sauce pan, and mix in kecap manis, kaffir lime leaves, salt, sugar, and
water/stock.  Cook at bare simmer for 1 hour, stirring occasionally.  Remove
from heat and mix in lime juice and fried shallots.