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Indonesian Beef and Coconut Sates / Sate' Lalat |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Indonesian Beef and Coconut Sates / Sate' Lalat recipe on the web!!INDONESIA Special Equipment: 30 short bamboo skewers, soaked for 1 hour in cold water to cover and drained Sate Lalat is the smallest of Indonesian sates - not much bigger than a fly, which is what lalat literally means. Typically, the skewers for sate lalat are the size of broom straws; the meat portion is about 1 inch long; a serving would include three or four dozen sates. To suit American skewers and appetites, I make my sate lalats a little bigger. A specialty of the isalnd of Madura near Java, sate lalat owes its distrinctive textrue and flavor to the addition of shredded coconut. To be striclty authentic you should use freshly grated coconut, but I like the touch of sweetness (not the mention the convenience) offered by the shredded dried coconut sold at the supermarket. An Indonesian would use fresh turmeric; I approximate its flavor by combining the more readily available ground turmeric and fresh ginger. These sates are so flavorful you really don't need a sauce. __ oz ground beef chuck or sirloin, lean ___ tsp turmeric, ground _ tsp ginger, minced or grated fresh ___ c coconut, shredded (dried or fresh, sweetened or unsweetened) _ tbs soy sauce, sweet (ketjap manis) or 1 1/2 teaspoons each regular soy sauce and molasses _ tsp lime juice, fresh _ tbs peanut oil or other vegetable oil ___ tsp salt, or more to taste ___ tsp black pepper, freshly ground, or more to taste 1. Combine the beef, turmeric, ginger, coconut, sweet soy sauce, lime juice, oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a medium-sized bowl. Mix to a smooth paste with your hands, then saute a small amount of the mixture in a nonstick skillet until cooked through and taste for seasoning. Add salt and pepper to the remaining mixture as necessary. 2. Lightly wet your hands with cold water, then take a small amount (about 1 tablespoon) of the meat mixture and mold it around a skewer to form a thin strip about 5 inches long. Continue until all the mixture is used up, placing the sates as they are finished on a platter or baking sheet lined with plastic wrap until ready to cook. 3. Preheat the grill to high. 4. When ready to cook, oil the grill grate. Arrange the sates on the hot grate and grill, turning with tongs, until nicely browned on the outside and cooked through, 2 to 4 minutes in all. Serve immediately. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Vietnamese Beef Jerky / Thit Bo Kho Indonesian Beef and Coconut Sates / Sate' Lalat Pastrami Grilled in Grape Leaves Dutch West Indian Chicken Kebabs / Boka Dushi Silver Paper Chicken Siagon Garlic-Lemongrass Wings Star Anise Wings Australian Beer-Barbecued Wings I Spicy Chile Wings Hong Kong Honey-Glazed Wings Grilled Chicken Wings With Hong Kong Spices / Shek O Wings Eat It and Beat It Wings Grilled Shrimp Dim Sum Shrimp Mousse on Sugarcane Grilled Snails / Escargots Grilles Grilled Eggplant Dip / Choka Dip Persian Eggplant Dip With Walnuts Middle Eastern Eggplant Puree With Tahini / Baba Ganooj Yogurt-Cucumber Salad With Mint / Cacik Grilled Provolone / Provolone Asado Grilled Quesadillas Flame-Roasted Tomatoes Goat Cheese Grilled in Grape Leaves Bacon Grilled Prunes Pancetta Grilled Figs Grilled Eggs With Vietnamese Seasonings Quail Egg Sates / Sate' Telor Fire-Charred Tomato Soup Grilled Corn Chowder Grileld Gazpacho |
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