Beef Satays With Macadamia Nut Dipping Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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These are delicious. Use chicken or pork if you want instead of beef. from chef2chef Note: if you don't have macadamia nuts sub peanuts. Passive time includes marinade time. servings is a guesstimate since i eat loads at once of these. Ingredients:
1 1/2 lbs beef sirloin or 1 1/2 lbs tenderloin |
1 tablespoon fish sauce |
1/4 cup soy sauce |
14 ounces coconut milk |
2 tablespoons gingerroot (minced) |
2 tablespoons garlic (minced) |
3 tablespoons lime juice |
1 tablespoon curry powder |
1/4 cup honey |
2 tablespoons vegetable oil |
1 1/2 tablespoons gingerroot (minced) |
1 tablespoon garlic (minced) |
3 large shallots (peeled and sliced) |
1 lemongrass (sliced) |
6 pieces kaffir lime leaves (sliced) |
1 teaspoon turmeric |
1 tablespoon coriander seed (whole) |
2 tablespoons brown sugar |
2 tablespoons lime juice |
14 ounces coconut milk |
2 1/2 cups macadamia nuts (whole) |
Directions:
1. For satays:
2. slice beef thinly and then into 1 strips.
3. Thread the beef onto the skewers and place in a shallow pan.
4. For marinade:
5. Combine fish sauce, soy sauce, coconut milk, ginger, garlic, lime juice, curry powder and honey together until well mixed in medium-sized bowl. Pour over the top of skewers. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
6. For sauce:
7. Heat oil in medium saucepan and add the ginger, garlic, shallots, lemongrass and kaffir lime. Sauté over medium heat for 5 minutes. Add the turmeric, coriander seed, brown sugar, lime juice, coconut milk and macadamia nuts. Bring to a boil, then simmer for 10-15 minutes until nuts have softened.
8. Puree sauce in food processor or blender until there are no more lumps. Let cool completely.
9. Remove satays from marinade, pat dry and grill over high heat until the meat is just cooked through.
10. Serve hot with cool dipping sauce.
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