Satay Lembu Recipe
Satay Lembu is a simple and easy to make recipe. It is diffiuclt to explain how delicious this steak recipe is. The rich blend of mellowed flavors of the steak and herbs is simply heavenly!
Ingredients
450 to 550 g/1 to 1 1/4 lb rump steak
For the coconut milk:
100 g/4 oz fresh coconut or 50 g/2 oz desiccated coconut
300 ml/1/2 pint water
For the marinade:
2 garlic cloves
Pinch ground cardamom
Pinch ground cinnamon
Pinch ground cumin
Pinch curry powder
2 teaspoons chopped ginger
Freshly ground black pepper
Lime wedges and parsley to garnish
Directions
To make the coconut milk, grate fresh coconut and put it into a bowl.
Alternatively, put the desiccated coconut in a bowl.
Boil the water, pour over the coconut and leave for several hours.
Strain through a fine sieve.
A speedier method is to put the fresh coconut and water into a liquidizer and switch on until smoothly blended.
This gives a thick mixture that can be diluted with more water, or you can use only half the quantity of coconut.
Pour the coconut milk into a container.
Peel and crush the garlic, add to the coconut milk with the other marinade ingredients.
Cut the steak into neat 2.5 cm/1 inch pieces.
Put into the marinade and leave for several hours.
Thread onto bamboo sticks or long metal skewers.
Drain well and cook under the preheated grill or over a barbecue fire.
Make sure the barbecue is well heated.
Garnish with wedges of lime, parsley and serve with cooked rice and Satay sauce, and a crisp salad.
Alternatively, put the desiccated coconut in a bowl.
Boil the water, pour over the coconut and leave for several hours.
Strain through a fine sieve.
A speedier method is to put the fresh coconut and water into a liquidizer and switch on until smoothly blended.
This gives a thick mixture that can be diluted with more water, or you can use only half the quantity of coconut.
Pour the coconut milk into a container.
Peel and crush the garlic, add to the coconut milk with the other marinade ingredients.
Cut the steak into neat 2.5 cm/1 inch pieces.
Put into the marinade and leave for several hours.
Thread onto bamboo sticks or long metal skewers.
Drain well and cook under the preheated grill or over a barbecue fire.
Make sure the barbecue is well heated.
Garnish with wedges of lime, parsley and serve with cooked rice and Satay sauce, and a crisp salad.
