search saves

Satay Daging

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

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Cut beef into small cubes, about 2 cm. thick each way.
  • Trim off excess fat, leaving a thin layer of fat on some of the cubes.
  • Cut the trimmed-off fat into thin squares.
  • Combine turmeric, cumin, fennel, lemon rind, salt, sugar and coconut milk in a bowl and stir to dissolve sugar.
  • Add beef and mix well, cover and leave to marinate for 1 hour or longer.
  • *The longer it is left, the more the flavors will penetrate the meat.
  • 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.
  • Use the squares of fat where necessary, for they keep the meat tender.
  • Grill over hot coals or under a preheated griller until beef is well done and crisp and brown on all sides.
  • Serve immediately.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@kellychris
Contributor
@kellychris
Contributor
"This is a recipe from "The Complete Asian Cookbook" by Charmaine Solomon. Malay Beef Satay"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Member 610488
    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!!
    Reply
  2. kellychris
    This is a recipe from "The Complete Asian Cookbook" by Charmaine Solomon. Malay Beef Satay
Advertisement