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BBQ Party

Satay (Barbecued Beef with Peanut Sauce)

Barbecued Beef

Ingredients: Print

2 tbsp coriander seeds
2 tsp cumin seeds
455 g (1 lb) beef, chilled and sliced

Spices:

10 shallots, peeled
2 cloves garlic, peeled
5 g turmeric, peeled or ½ tsp turmeric powder
4 tbsp Coconut Tree Brand sliced lemon grass
2 Coconut Tree Brand galangal, sliced

Seasoning:

1 tsp dark soy sauce
1 tsp salt
4-5 tbsp sugar
4 tbsp cooking oil

Directions:

Place coriander and cumin seeds in a pan and fry over low heat for 5 minutes until fragrant. Pound to a fine powder while still hot. Set aside.
Combine spices ingredients and pound to a smooth paste.
In a bowl, combine seasoning ingredients and add to spices paste. Mix well.
Rub spices paste all over the beef, and then sprinkle the meat with the coriander-cumin powder. Leave to marinate for 1 hour.
Thread seasoned meat onto bamboo sticks or fine metal skewers.
Grill over charcoal fire or under a hot grill. Baste with a mixture of cooking oil and water to keep beef moist.

Peanut Sauce

Ingredients: Print

455 g (1 lb) peanuts freshly roasted and ground
900 ml (4 cups) water
225 ml (1 cup) cooking oil
2 tbsp salt
8-10 tbsp sugar
2 tbsp Cock Brand Tamarind Paste, mixed with 4 tbsp of water

Spices:

15 Shallots, peeled
8 cloves garlic, peeled
1 tbsp Coconut Tree Brand sliced lemon grass
10-15 Coconut Tree Brand frozen chilli, minced
4 thin slice Coconut Tree Brand frozen galangal

Garnish:

2 cucumbers, cut into wedges
2 onions, peeled and cut into wedges

Directions:

Pound spices ingredients into a fine paste
Place peanuts and water in a saucepan and bring to a boil over low heat. Simmer until mixture becomes thick. Stir constantly for about ½ hour. Set aside.
Heat cooking oil in a wok and fry pounded spices until fragrant and oil separates.
Add paste to the peanuts, and then add salt, sugar and tamarind water
Boil sauce over a low heat for 5-7 minutes until sugar is dissolved. Stir often.
Transfer to a bowl and leave to cool.
Serve separately with barbecued beef and garnish.

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Meet Our Chefs
Jason Russell Jason has always had a love for cooking. Ever since he was a child, he enjoyed watching and mimicking his grandmother cooking...	Jessica McMahon Raised in the small town of Cannington, Ontario, this country girl always had a talent for cooking...	Chris Salmon Born and raised in Jamaica, Christopher Salmon came to Canada at the age of 14. At the age of 17, Chris had his first job at the Montana’s Cookhouse...

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