Recipe: Malaysian Ground Beef Satay and Peanut Sauce

Usually I stir fry ground beef with ginger and scallions, but since I am craving for Malaysian satay, I decided to make it for dinner today.

All praise be to Allah SWT with the help of my 7-year-old Cuisinart blender, these two recipes are not as complicated as they look.

SPICY GROUND BEEF SATAY

Start to finish: 1 hour

Servings: 5

1 medium yellow onion, diced

2 cloves garlic, chopped

2-inch piece fresh ginger, grated

1 anchovy, mashed

1 scallion, roughly chopped

1 teaspoon ground cumin

1 teaspoon ground cardamom

1 teaspoon curry powder

1 teaspoon ground cloves

1 teaspoon chili powder

1/2 cup roasted peanuts, roughly chopped

1/2 bunch fresh cilantro

2 eggs

1 tablespoon all-purpose flour

1 pound ground beef

Salt and ground black pepper, to taste

1 teaspoon tamarind concentrate

1 cup water

1/4 cup soy sauce

4 tablespoons brown sugar

2 tablespoons sesame oil

In a shallow bowl filled with water, soak 10 bamboo skewers.

In a food processor, pulse the onion, garlic, ginger, anchovy, scallion, cumin, cardamom, curry powder, cloves, chili powder, peanuts, cilantro, eggs and flour until finely chopped. Transfer the mixture to a large bowl.

Add the beef, then use your hands to knead the mixture until well combined. Form the mixture into logs roughly 4 inches long and 1 inch round. Gently insert a skewer into each log. Alternatively, the logs can be formed around each skewer. Set aside.

In a small bowl, whisk together the tamarind concentrate and water. Set aside.

In a small saucepan over medium-high, combine the soy sauce and brown sugar. Bring to a boil, then reduce to a simmer. Add the tamarind mixture and simmer until it thickens. Remove from the heat and stir in the sesame oil. Set aside.

Heat a grill to medium. Brush the grill grates with olive oil.

Grill the skewers until one side is cooked through, about 2 minutes. Carefully turn the skewers and let cook for another minute, basting with the glaze. Repeat until the beef is cooked fully, about 1 to 2 more turns.

Malaysian Satay Peanut Sauce

Ingredients:

1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Spice Paste:

6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)

Method:

Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.

Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.