Singapore Satay

Name: Singapore Satay
Ingredients: 2 lb. rump steak; 8 to 10 shallots or 1 large brown onion; 2 cloves garlic; 1/2-inch fresh ginger; 1 stalk lemon grass or 1/2 tsp. lemon peel; 1 Tbsp. coriander; 1 tsp. cumin; 1/2 tsp. fennel; 1 tsp. salt; 1 tsp. turmeric; 2 tsp. brown sugar

11 ingredients

12 steps

Ingredients

2 lb. rump steak
8 to 10 shallots or 1 large brown onion
2 cloves garlic
1/2-inch fresh ginger
1 stalk lemon grass or 1/2 tsp. lemon peel
1 Tbsp. coriander
1 tsp. cumin
1/2 tsp. fennel
1 tsp. salt
1 tsp. turmeric
2 tsp. brown sugar

Directions

1

Cut pieces of meat 3/4-inch square and 1/2-inch thick.
2

Blend shallots, garlic, lemon grass and ginger together.
3

Mix in spices, salt, turmeric and brown sugar.
4

Soak tamarind in 1/4 cup warm water 5 minutes.
5

Squeeze and strain for juice.
6

Add to other ingredients.
7

Mix well; stir in meat.
8

Marinate for at least 6 hours.
9

If possible, use bamboo skewers soaked in cold water 1 hour.
10

Thread 4 to 5 pieces of meat onto each skewer and cook over charcoals or under broiler until golden brown.
11

Baste frequently with oil while cooking.
12

Serve with sauce.