Indonesian barbecued beef

This is my favorite satay recipe.


(serves 8-10)




Procedure satay

  1. Cut meat into strips, pound meat, then cut into cubes and season with meat tenderizer.
  2. Pound separately garlic, onions, lemon grass, and langkuas.
  3. Mix together meat, pounded ingredients, salt, and sugar. Marinate for at least 4 hours, preferably overnight.
  4. Thread meat onto skewers. Sprinkle oil mixture ( 1/2 oil, 1/2 water) over meat and grill until done.

Procedure gravy

  1. Make the tamarind paste: add the tamarind to water and soak for 2 hours. During this time, squeeze the tamarind so that it becomes pulpy. Filter the liquid through a strainer to remove seeds, stem and skin of the fruit.
  2. Pound the onions, garlic, and lengkuas.
  3. Roast the peanuts, remove skins, and grind finely.
  4. Fry the shrimp paste on medium heat for a few minutes. Add the onion and garlic paste to the frying pan. Fry the onions until white. Don't brown them.
  5. Add the lemon grass, lengkuas, dried chilies, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste.
  6. Cook until the gravy is thick.


Lengkuas is the Malay word for the root known in English, Spanish, and German as galangal; it is otherwise known as laos (Indonesia), souchet long (Vietnam), or kha (Thai and Laotian). If you don't have any, then use a mixture of 4 parts ginger to 1 part cardamom.


Difficulty: Moderate.
Time: 2 hours preparation, 1/2 hour cooking.
Precision: Approximate measurement OK.


Joe Sotham  
University of British Columbia 
It is better to travel happily than to arrive 
Recipe last modified: 31 Jan 86

Original header

Path: decwrl!recipes
From: joseph@ubc-medgen (joseph sotham)
Subject: RECIPE: Indonesian Satay
Message-ID: <2867@decwrl.DEC.COM>
Date: 9 May 86 03:42:03 GMT
Sender: recipes@decwrl.DEC.COM
Organization: University of British Columbia, Vancounver BC
Lines: 89
Approved: reid@decwrl.UUCP

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