Satay Beef Makes a Delicious Appetizer

By Uma Wylde

Satays are possibly the most famous food to come out of South East Asia. These succulent little morsels on sticks are perfect finger food and ideal for parties and BBQ's.
Serves: 4
Preparation & Cooking Time: 15 minutes + marinading time
Effort Level: easy
Shelf Life: best eaten immediately, will keep 3 days in fridge
Ingredients:
500g meat (Chicken breast, strip sirloin, pork loin)
Spice Paste Marinade
2 tbsp sunflower oil
2 tsp fish sauce
4 garlic cloves
3 shallots
2 red bird eye chillies
20g fresh ginger root
1/2 stalk lemon grass
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp turmeric
1 tsp salt
Equipment:
Food processor
Pestal and mortar
Plastic bag
Small wooden skewers
N.B: The trick to having juicy satays and not dried up ones, is to thread small pieces of meat onto the sticks, so they cook quickly.
Here's What You Do:
Slice the meat into thin ribbons no thicker than 1cm then cut into small strips and tip into the bag.
Toast the coriander and cumin seeds for a couple of minutes then blitz to a powder in a spice grinder or pestal and mortar and tip into the food processor with all the ingredients and blitz to a paste.
Massage the paste over the meat, coating all the pieces thoroughly. Stick the bag in the fridge for a minimum of two hours preferably overnight. Soak the wooden skewers in water for 30 minutes, to prevent them from burning. When you're ready to cook, weave the meat onto the skewers.
Preheat the grill to highest setting and grill for 2-3 minutes each side.
Serve with one of the following sauces:
Spicy peanut sauce
Satay sauce
Cucumber dipping sauce

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