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Singapore Satay & Peanut Sauce

Hungry for more? This recipe was featured in a podcast episode!




 

With the onset of summer, Sarah reminisces about her travels to Singapore by barbecuing up some beef satay.




Prep time: 15 min

Additional: 2 hrs marinate

Cook time: 50 min

Serves: 4




Ingredients

Satay

  • 1 kg sirloin tip, flank or skirt steak (sliced into bite sized strips)

  • 1 1/2 tbsp sugar

  • 1 1/2 tbsp ground coriander

  • 1 1/2 tbsp minced galangal

  • 1 1/2 tsp ground cumin

  • 1 1/2 tsp ground turmeric

  • 3/4 tsp salt

  • 1 stalk lemongrass (outer husk removed)

  • 1/2 red onion

  • 7 garlic cloves

  • 1/2 cup coconut milk

  • bamboo skewers

Peanut Sauce

  • 600g salted peanuts

  • 15 - 40 dried red chillies (I made this with 15 because my kids don't like it too spicy)

  • 1 onion

  • 4 garlic cloves

  • 40g ginger (peeled and chopped)

  • 6 stalks lemongrass (outer husk removed, bruised and chopped into 4-inch pieces)

  • 12 tbsp oil

  • 10 tbsp tamarind paste

  • 6 tbsp sugar

  • 3 tsp salt

  • 800 ml water

  • 4 tbsp kecap manis (sweet soy sauce)

  • 240 ml coconut milk

Directions


Satay

  1. Blend sugar, coriander, galangal, cumin, turmeric, salt, lemongrass, onion, garlic and coconut milk.

  2. Marinate the beef in mixture between 2 hr and overnight.

  3. Soak bamboo skewers for 30 min.

  4. Skewer the meat so that meat lays flat.

  5. Grill meat on high heat. Sear each side for about 2-4 min (not burnt on the outside but tender on the inside).

Recipe adapted from Sizzlin' Satay at kathylhunt.com


Peanut Sauce


  1. Coarsely chop peanuts. You can use a food processor.

  2. Deseed & soak dried chilis in very hot water to soften for 15 min. Keep the water.

  3. Blend chilis, onions garlic and ginger into a paste. Use the water the chilies soaked in, to loosen the paste if necessary.

  4. Fry the paste in oil in a pot or a wok on medium heat until fragrant (3 - 5 min).

  5. Add tamarind paste, bruised lemongrass, sugar and salt. Constantly stir this on medium low heat until moisture evaporates. You will know this is ready when the mixture turns dark and the oil separates.

  6. Add chopped peanuts, water, kecap manis and coconut milk and simmer for 30 mins. Stir this once in a while. The sauce should have a thick consistency.


Zhuzh it up

  • We did this on a charcoal BBQ to be more authentic. You can also add a wood chip flavour profile to this. We used pecan wood.

  • A great side with this is an easy cucumber, red onion pickle. Fill up a mason jar with cucumbers and red onions and fill it with a 1:1 sugar vinegar mixture.

This recipe was adapted from the Chicken Satay found at Inspiredbyirene.com


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