Satay — tender cubes of beef marinated in a fragrant blend of onion, garlic, lemon, soy and coriander, threaded onto skewers and grilled or barbecued. Juicy, savoury and full of flavour.
- 1 chopped Onion
- 2 cloves Garlic
- Juice of 2 Lemons
- 2 tablespoons Sugar
- 1 tsp Salt
- 1 tsp Ground Coriander
- 4-5 pound Beef
- 1 cup Oil
- 2 tablespoons Soy Sauce
Preparation
- To make the marinade, put the coarsely chopped onion, garlic, lemon juice, sugar, soy sauce, salt, ground coriander (use ground ginger instead for pork) and 1 cup of the oil into the container of an electric blender and blend thoroughly.
- Pour over 5 lbs of cubed beef (or pork) tenderloin. Do not marinate overnight — only for a few hours.
- Thread the meat onto 36 skewers.
- Blend the remaining 1 cup oil with 2 tbsp soy sauce and pour into a large shallow dish.
- To keep the meat from drying out, roll each skewer in the seasoned oil before frying.
- Satay is also excellent barbecued.
