Be ready for another super spicy recipe. And guess what? This is also in my top 5 favourite food. Yaaaaaay!!!
I made this satay for the first time in my life when I was pregnant. I had this whole craving things. And all off them are Indonesian food. I know, great. So my parents sent me all the snacks I wanted. Sadly the shipping cost a lot more expensive than the stuffs inside the box :p And they couldn’t send this one for me.
When my super-nose started to lose its power on my 4th month pregnancy, I search everywhere to find a great recipe of this satay. And I found this here. I think its prefect, its taste so close to the one I used to eat in my home town. Definitely a big luck there, the first recipe then I’m done. And I still use this recipe until now.
1 kilo beef
1 lemon grass, crushed
5 lime leaves
15 red hot chili
2 banana shallots / 1 small red onion
3 cloves of garlic
1 cm galangal
1/2 cm ginger
1/2 tsp ground coriander seed
1/2 tsp ground pepper
Juice from 1/2 lime
1 cup sliced spring onion
– Blitz all spices except spring onion, lime leaves and lemon grass into a smooth nice paste.
– Saute for 1 minute then add water and beef and let it boil for 30 minutes then simmer for another 15 to 20 minutes.
– Add lime juice to the water.
– When the beef is completely cooked, take it out from the water, and slice into thin pieces.
– Add flour into the broth, the thickness is depending on your taste (but not to runny). At least like a gravy consistency. Set aside.
– Place / put the beef into the skewers (you know, when you make satay, I couldn’t find the word in English :p)
– Put it in the oven for 7 to 10 minutes in 200 C.
– Serve with lontong, sauce and fried onion.
note: if you can’t handle spicy too much (like my hubby), you can reduce the chili but not less than 5 please, otherwise the taste will be different. You can also add more chili if you want 🙂