Malaysian satay

Malaysian satay

INGREDIENTS

·         2 lemongrass stalks (white part only), chopped

·         1.5cm piece fresh ginger, peeled, roughly chopped

·         1.5cm piece galangal, peeled, roughly chopped

·         2 garlic cloves, chopped

·         2 eschalots, peeled, roughly chopped

·         1 teaspoon ground turmeric

·         1 teaspoon ground cumin

·         1 teaspoon ground coriander

·         2 1/2 tablespoons palm sugar

·         1 1/4 teaspoons salt

·         500g beef rump steak, trimmed, thinly sliced

·         3/4 cup unsalted roasted peanuts, plus extra chopped peanuts to serve

·         2 tablespoons peanut oil

·         2 teaspoons sambal belacan (See notes)

·         2 teaspoons tamarind paste

·         2 teaspoons lime juice

·         3 cups steamed jasmine rice

·         2 Lebanese cucumbers, chopped

·         1 red onion, cut into wedges

·         Lime wedges

METHOD

Step 1

Process lemongrass, ginger, galangal, garlic and eschalot in a small food processor until smooth. Transfer 1/2 the mixture to a large glass or ceramic bowl. Add turmeric, cumin, coriander, 1 tablespoon sugar and 1/4 teaspoon salt. Stir to combine. Add beef. Stir to coat. Cover. Transfer remaining lemongrass mixture to a small bowl. Cover. Refrigerate beef mixture and lemongrass mixture for 2 hours.

Step 2

Place peanuts in a small food processor. Process until finely chopped.

Step 3

Heat oil in a saucepan over medium heat. Add remaining lemongrass mixture. Cook for 2 minutes or until fragrant. Add sambal belacan. Cook for 1 minute. Add chopped peanuts, 3/4 cup water, tamarind, lime juice, and remaining sugar and salt. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until slightly thickened, adding extra water if satay sauce becomes too thick.

Step 4

Thread beef onto 12 skewers. Heat a non-stick frying pan over medium-high heat. Cook skewers, in batches, for 1 minute each side or until just cooked through. Sprinkle with extra peanuts. Serve with satay sauce, rice, cucumber, onion and lime wedges.