Satay Goreng
30 min
6 SERVINGS
INGREDIENTS
- 1kg Sadia Beef Cubes, cut into bite-size pieces
- 500g sugar
- 1/2 tsp salt
- 4 tbsp cooking oil
- 1 cucumber, sliced or cubed
- 4 red onions, sectioned
- 500g small shallots
- 3 stalks of lemongrass, use about 5cm root part only
- 10g galangal
- 10g ginger
- 4 garlic cloves
- 2 tbsp coriander seeds
- 1 tbsp cumin powder
- 1 tsp turmeric powder
- 1/2 tbsp fennel
- Salt to taste
- 500g oil fried peanuts
- 2 stalks of lemongrass, bruised
- 10g galangal
- 3 tbsp sambal (optional)
- 3 tbsp kecap manis (sweet soya sauce)
- Sugar and salt to taste
METHOD
- Place beef in a large bowl. Add sugar and salt to the beef and mix well. Cover and keep refrigerated overnight
- Blend all marinade ingredients. Remove beef from the fridge and discard any excess water at the bottom of the bowl
- Add marinade to the beef and mix well. Leave to marinade for at least four hours or preferably overnight
- Make the satay sauce. Coarsely crush peanuts and put in a saucepan
- Add enough water to cover the peanuts by about 2cm. Add the lemongrass and galangal, and boil for 15 min
- Add in the kecap manis, and season with sugar and salt, to taste
- Heat oil in pan over medium-high heat and fry beef until well cooked
- Serve with satay sauce, cucumbers, onions, ketupat or rice
Beef Cubes
No artificial flavours and preservatives
Farm Fresh
Other Recipes
Popular Recipes
