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    You are in: Home / Recipes / Satay Daging Recipe
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    Satay Daging

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    kellychris's Note:

    This is a recipe from "The Complete Asian Cookbook" by Charmaine Solomon. Malay Beef Satay

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut beef into small cubes, about 2 cm. thick each way.
    2. 2
      Trim off excess fat, leaving a thin layer of fat on some of the cubes.
    3. 3
      Cut the trimmed-off fat into thin squares.
    4. 4
      Combine turmeric, cumin, fennel, lemon rind, salt, sugar and coconut milk in a bowl and stir to dissolve sugar.
    5. 5
      Add beef and mix well, cover and leave to marinate for 1 hour or longer.
    6. 6
      *The longer it is left, the more the flavors will penetrate the meat.
    7. 7
      Thread on bamboo skewers that have been soaked in cold water for a few hours, putting about 5 pieces on the end of each skewer and leaving at least half the skewer uncovered.
    8. 8
      Use the squares of fat where necessary, for they keep the meat tender.
    9. 9
      Grill over hot coals or under a preheated griller until beef is well done and crisp and brown on all sides.
    10. 10
      Serve immediately.

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    Ratings & Reviews:

    • on October 31, 2010

      55

      I threw the meat and marinade in a ziplock bag and left it in the refridgerator from morning til dinner at night. Worked good. Very easy to make and so delish!!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Satay Daging

    Serving Size: 1 (129 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 259.8
     
    Calories from Fat 146
    56%
    Total Fat 16.2 g
    24%
    Saturated Fat 7.3 g
    36%
    Cholesterol 85.0 mg
    28%
    Sodium 644.8 mg
    26%
    Total Carbohydrate 3.5 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 2.1 g
    8%
    Protein 23.9 g
    47%

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