Satays are a universally popular dish, working equally well as an appetiser, as part of a large feast or accompanied by a a salad and bread for a simple lunch or supper.
These Indonesian-style satays are marinated in a lovely soy and sesame mixture, and then served with a mildly spicy almond satay sauce and fresh lime. The amount of chilli I’ve included makes this dish suitable for teenagers and adults that enjoy a mild-medium chilli heat. But if you are a chilli addict you can add more chilli to suit your own tastebuds.
I’ve used beef to make these satays but they are also great made with chicken thigh fillets or kangaroo fillets. Just don’t forget to keep basting the satays as you cook them so that the meat doesn’t dry out. Basting is a great way to work in extra flavour, too.
- 700 grams beef fillet cut into bite sized pieces
- 1 tablespoons light soy sauce
- 1 tablespoons dark soy sauce
- 1 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 2 onions
- 5 garlic cloves
- 3 Birds Eye chillies
- ½ tablespoon belechan (dried shrimp paste)
- 200 grams roasted almonds
- ½ tablespoon petis udang (dark shrimp paste)
- 1.5 teaspoons salt
- 2 tablespoons palm sugar, grated (you can substitute honey)
- 1⅔s cups hot water
- 1 tablespoon kepap manis
- 2 tablespoon lime juice
- 2 tablespoons cooked almond sauce
- 1 tablespoon kecap manis (sweet Indonesian soy sauce)
- 2 tablespoons lime juice
- 1 tablespoon cooking oil
- 1 large cucumber, peeled and cut into small wedges
- 2 limes, cut into quarters
- 1 tablespoon sambal or chilli sauce (optional)
- Skewers, soaked in water for at least 30 minutes
- Heat up a fry pan and add oil.
- Fry onion, garlic, chillies and terasi/belechan and cook, stirring constantly, until fragrant.
- In a processor, blend fried mixture with almonds, petis udang, salt and palm sugar.
- Put mixture into a pot and add water. Cover and cook over low heat until smooth and thickened (about 15 minutes).
- Remove two tablespoons for basting mixture and then add kepap manis and lime juice to the remaining sauce. Cover and keep warm.
- Mix almond sauce with kepap manis, lime juice and cooking oil on small plate.
- Cut kangaroo, beef or chicken into bite sized pieces and place into a bowl.
- Add soy sauce and sesame oil and mix to combine.
- Cover and leave for at least 1 hour or overnight.
- Drain liquid and thread beef onto pre-soaked skewers.
- Heat up a barbecue or griller.
- Grill the skewers for about 4-5 minutes, then baste with basting mixture and turn over. Baste other side and cook for another 4-5 minutes or until crispy and brown.
- Place satays on a plate and serve with warm almond sauce, cucumber pieces and lime slices.
Makes 9-10 large skewers
Serves 4 as entrée or part of a main meal.
Belechan is available at most supermarkets nowadays. Petis udang is available at Asian grocers.