Satay Nuea, otherwise known as beef satay, is my idea of the perfect beer snack. Found on many a street corner in Bangkok, the smell of satay barbecuing over hot coals is everywhere. The only difference is that the satay is more often pork than beef.
Satay is thought to have originated in Indonesia but it is widely eaten across South-East Asia. Thais tend to serve it with satay sauce made from fresh peanuts and another dipping sauce made up of vinegar, cucumber, red chilis, shallots and sugar.
This time round, I didn't make the second dipping sauce and chose instead to serve the satay sauce with a side of shallots and cucumbers - just as delicious. The shallots add a real kick to the flavours but not too much as to mask the fragrant meat which had been marinated in coconut milk, coriander and curry powder for several hours.
I kind of cheated with the satay sauce - I used peanut butter instead of fresh peanuts in the recipe. Oh well, why not when I have a massive jar of it just sitting in the pantry screaming out to be eaten!
If you have a barbecue to cook the satay then great but not to worry if you don't - the stove will work just as well. Try to use a heavy-based griddle pan if possible as this just helps with cooking meat evenly.
I am submitting Satay Nuea to this week's Weekend Herb Blogging being hosted by Claudia of Fool For Food.
Satay Nuea Recipe
1 large sirloin steak
1/3 cup coconut milk
1/2 tbs of curry powder
1 tbs of sugar
2 tbs of cilantro leaves (coriander), chopped
2tbs of nam pla (fish sauce)
1/2 tbs of vegetable oil
Special equipment: bamboo skewers, soaked in water for two hours
1/2 cup of crunchy peanut butter
1/3 cup of coconut milk
1 tsp of roasted chili paste
2 tsp of red curry paste
1 tsp of palm sugar
1 tbs of chicken stock or water
4 shallots (small red onions), cut into quarters
1 medium cucumber, de-seeded, peeled and cut into bite-sized pieces.
- Soak the skewers in water for two hours or for however long you marinate the meat for.
- Cut the sirloin into thin strips and then place them into a medium-sized bowl with the marinade mixture. Coat the meat well. Cover and refrigerate for 2 hours.
- Meanwhile, make the satay sauce. Add the peanut butter to a small pot over a medium heat. Stir until the peanut butter melts. Add the roasted chili and red curry pastes. Stir well.
- Add the coconut milk to the pot and keep stirring. Turn heat down slightly and then add the palm sugar. Keep stirring.
- Once the sauce thickens add the chicken stock or water and stir well. Turn the heat off and set the pot aside.
- Start to skewer the meat strips. Shake free any coriander that might be stuck to the meat.
- Heat up 1/2 tbs of vegetable oil in a griddle or fry pan over a medium high heat.
- Add the skewers to the pan and cook for 4-5 minutes on each side. If the meat is turning a little black around the edges, turn the heat down slightly and cover the pan to allow the meat to steam a little. You can also spoon a little of the marinade over the cooking meat.
- Meanwhile, when you are on to cooking your last few skewers, return the satay sauce pot to the stove and heat it up. Stir the sauce well and then serve in a small bowl.
- Arrange the shallots and cucumber on the serving plate.
- Serve satay with a cold glass of beer.