Rib-Eye Satay
Rib-Eye Satay
Try this fusion recipe by Nik Michael Imran from Cooking For Love.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 10 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
Ingredients
  • 2 tablespoons Salt
  • 1 tablespoon White pepper
  • 1 tablespoon Coriander seed
  • 9 Garlic cloves
  • 14 Shallots
  • 100 grams Palm sugar
  • 4 tablespoons Kecap manis (Sweet dark soy sauce)
  • 300 grams Ribeye steak
  • 1 pack Bamboo sticks
  • 10 grams Belachan
  • 10 spicy Red chillies
  • 2 inch Galangal
  • 1 kilogram toasted Peanuts
  • 50 grams Tamarind paste
Method
  1. In a pestle & mortar, bash and grind 1 tablespoon salt, white pepper, coriander seed, 4 garlic cloves, 4 shallots, and 50 grams palm sugar
  2. Add kecap manis to the spice mixture until it becomes a paste.
  3. Cover the steak in the paste, and let it marinade for 20 minutes.
  4. On a grill pan on high heat, grill steak until medium to medium well
  5. Slice the steak into half-inch chunks, and skewer 3 to 4 cubes on each bamboo stick
  6. For the sauce, in a pestle & mortar, grind and bash 1 tablespoon salt, belacan, red chillies, 5 garlic cloves, 10 shallots, galangal, 50 grams palm sugar, and toasted peanuts until it becomes a paste.
  7. Mix tamarind paste with water, then strain the pulp and seeds. Add tamarind water to the paste slowly while mixing to get a thick saucy consistency
  8. Serve satay on a plate with sauce on the side

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