Lombok Style Marinated Beef Satay | Sate Ampet Sasak

Ingredients :

• 2 lbs (1 kg) beef sirloin
• 24 bamboo skewers, coaked in water for  4 hours before using Lime or lemon wedges, to serve 1 portion Sambal Kecap (see our Sambals Categories)

Ingredients For Marinade :

• 4 candlenuts, roughly chopped
• 1 in (2 ½ cm) fresh ginger, peeled and sliced
• 2 red finger-length chilies, deseeded
• 2 to 3 bird’s-eye chilies, deseeded
• 5 cloves garlic, peeled
• ½ teaspoon dried shrimp paste (trasi), dry-roasted
• 1 teaspons salt
• 2 tablespoons oil
• 1 cups (250 ml) thick coconut milk

How To Make :

1. Cut the beef into bite-sized cubes and set aside.
2. Prepare the Maride by grinding all the ingredients (except the oil and coconut oil) toa smooth paste in a mortar or blender  and adding a little oil if necessary  to keep the mixture turning. Heat the oil in a wok  over medium  heat and stiry—fry the ground paste until fragrant, 3 to 5 minutes. Reduce the heat to low, add the coconut milk and simmer until the marinade has thickened, about 10 minutes. Remove from the heat and set  a side  to cool. Pour the Marinade, until well coated and allow to marinate for marinate for at least 2 hours.
3. Prepare the Sambal Kecap by following the recipe (see our sambals categories)
4. Thread the marinated beef cubes onto the bamboo skewers and grill over hot charcoal or under a preheated broiler for 5 to 7 minutes, turning and basting frequently with the Marinade, until the meat is well cooked and browned on all sides. Arrange the satays on a serving platter and serve with the lime or lemon wedges and a bowl of Sambal Kecap on the side.

Mixed Spicy Chicken

Ingredients :

• 3½ lb. young chicken, cut into frying pieces
• ¼ cup sliced shallots
• 3 cloves garlic, sliced
• 2 tsp. crushed dried red hot chili
• 5 candlenut, crushed
• 1/8 tsp. turmeric
• 1 tsp. salt
• 1 tsp. sugar
• 2 cups coconut milk
• 1 Tbs. Vegetable oil
• 1 thick sliced ginger
• 1 stalk lemon grass

How To Make

1. Blend the shallots, garlic, chili, candlenut, salt and sugar with ¼ cup of the coconut milk into a paste.
2. Heat the oil in a wok and sauté the paste for a minute or two until you can smell the aroma.
3. Place the chicken, ginger and lemon grass into the wok and stir fry for five minutes or more over medium heat. Then add the rest of the coconut milk, and let it cook for forty five minutes, stir the chicken frequently.
4. It is ready to be served if the sauce is somewhat thickened and the chicken should be tender.