By Chef Annette Tan Satay Lilit
- Prep time 1Hr
- Cook time 20Min
- Technique Grill
- Meat Beef
- Cut Clod/Chuck
- Serves 4
One of Singapore’s most beloved dishes, Annette Tan (@fat_fuku) gives Satay an upgrade with a technique borrowed from neighbouring Indonesia. This versatile recipe can be made with either beef, or lamb.
Ingredients
- 500g Beef chuck or sirloin OR Lamb shoulder (minced)
- 1 tsp salt
- 2 tsp lime juice
- 15 Lemongrass stalks
- Oil for grilling
For the bumbu (rempah):
- 2 Tsp ground coriander
- 1 Tsp ground cumin
- 1 Tsp ground cinnamon
- Seeds from 1 cardamom pod
- ½ Tsp ground nutmeg
- 4 shallots, chopped
- 4 cloves of garlic, chopped
- 6 red chillies, deseeded and chopped
- 1 Tsp chopped ginger
- 1 Tsp chopped turmeric
- 1 Tbsp tamarind paste
- 3 Tbsp peanut oil
- ½ Tsp salt
- 2 Tsp soft brown sugar
- 1 Tsp crumbled belacan/terasi
- 90ml thick coconut milk
For the sauce:
- 4-5 red chillies or chilli padi
- ¼ Cup kecap manis
- ¼ Cup fried shallots
- A spritz of calamansi lime
Method
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Rub salt and lime into the minced beef/lamb. Set aside for 30 minutes.
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Place the coriander, cumin, cinnamon, cardamom seeds and nutmeg in a small pan over medium-low heat. Toast, swirling the pan constantly, till fragrant.
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Transfer the spices to the bowl of a food processor with the rest of the bumbu ingredients and blend to a smooth paste.
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Mix the paste well into the meat. Knead it for a while, then divide into small patties.
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Test the seasoning by frying a small amount of meat for a few minutes. Taste and add more salt to the raw meat mix if necessary.
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Cut lemongrass stalks into half and remove any dry and tough layers.
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Thread the meat patties through the lemongrass stalks, moulding them firmly around the stalks.
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Grill sate over a grill pan till golden and caramelised on all sides, or grill in an oven.
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To make the sauce, mix all the ingredients together in a bowl. Serve with the satay.
