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Title: Sate Manis - Sweet Satay
Categories: Meat Marinade Sauce
Yield: 5 Servings
| 1 1/2 | lb | Filet or rump steak, or pork fillet |
| 1 | tb | Palm sugar =OR= |
| 1 | tb | Dark brown sugar |
| 1 | Clove garlic; crushed | |
| 1/2 | ts | Salt |
| 2 | tb | Dark soy sauce |
| 1 | tb | Oil |
| 1 | ts | Ground cumin |
| SATAY SAUCE | ||
| 1/2 | c | Peanut sauce (saus kacang) |
| 2 | tb | Tamarind liquid =OR= |
| 2 | tb | Lemon juice |
| 2 | ts | Sambal bajak |
| 3 | tb | To 4 water |
Cut beef or pork into 3/4 inch cubes. Thread 4-5 cubes on each bamboo skewer, not pushing them too close together. If skewers have been soaked in cold water for an hour or so beforehand, it prevents them burning when satay is cooked. Combine sugar with garlic, salt, soy sauce, oil and cumin. Stir until sugar dissolves. Pour into a long shallow dish and put satay in the marinade, turning each one so the marinade coats the meat. Cover and refrigerate for a few hours.
Cook over glowing coals or under a hot grill for approximately 15 minutes, not too close to the source of heat for pork must be well done; even beef is always well cooked, never rare, in satay. Turn skewers every 5 minutes, and brush with marinade. Serve hot accompanied with satay sauce.
Satay Sauce: Combine all ingredients and serve in a bowl. The sauce is spooned over the satay before eating.
From: =The Complete Asian Cookbook= by Charmaine Solomon ISBN 0-07-059636-0
MM & typos by Kurt.
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