Satay Bumbu |
Course : Thai
Source: The complete Asian cookbook by Charmaine Solomon
Serves: 4 |
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Ingredients:
1 pound flank steak thinly sliced -- (454 gm) |
---marinade--- |
2 tablespoons soy |
2 tablespoons tamarind liquid -- (or lemon juice) |
1 medium Onion -- (chopped) |
2 cloves garlic |
1/2 teaspoon Laos powder |
1/2 teaspoon sambal ulek |
1/2 teaspoon pepper |
1/2 teaspoon shrimp paste -- (trasi) |
2 tablespoons peanut oil |
1/2 cup coconut milk |
3 pieces curry leaves |
1 stalk lemon grass |
2 teaspoons palm sugar -- (or dark brown sugar) |
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Preparation / Directions:
Blend together the first four ingredients into a smooth paste mix in the next four ingredients
Heat oil and fry the paste until it turns brown add the meat and fry for one minute
Add the remaining ingredients and simmer until sauce is very thick.
Thread meat on skewers and broil until well browned.
Serve with peanut sauce.
I generally add more tamarind or lemon juice and more chile or sambal to the peanut sauce recipes.
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