Beef Sate Malay Style

Beef Sate Malay Style


Fragrant Notes from Fennel, Cumin, Coconut

Cooking with Coconut Milk

Coconut Milk

In this Malaysian Sate we have a nice mixture of aromatics, including Fennel, Cumin, Coconut Milk, and Cilantro.


1 ½ pound boneless Beef Steak
2 teaspoons ground Turmeric
2 teaspoons ground Cumin
2 teaspoons ground Fennel Seeds
Lemon Zest,finely grated
1 tablespoon Sugar
1½ teaspoon Salt
¼ cup Coconut Milk
Fresh Cilantro for garnish


How to make Indonesian peanut sauce


A cut like Boneless Rump or Sirloin works well for this dish. Begin by cutting the Meat into ¾-inch cubes.

Combine he aromatics — Turmeric, Cumin, and Fennel — with the Lemon Zest, Sugar, Salt and Coconut Milk in a medium size nonreactive bowl. Add the Meat cubes. Toss well to coat thoroughly with the marinade.  Cover and let it marinate, refrigerated, at least 1 hour and up to 5 to 6 hours.

Meanwhile soak about a dozen 8-inch bamboo skewers in water.  When ready to cook, prepare the fire and thread the Meat on the skewers, putting about 4 cues on each and leaving the bottom half of each skewer empty.

Broil the skewers over the coals, turning occasionally until the Meat is well browned on all sides, about 5 to 6 minutes.  Garnish the grilled Sate with fresh Cilantro.  Serve immediately with any preferred sauce such as Chili and Peanut Sauce.

Coconut Milk: You can make your own with fresh or dried Coconut meat.  Or use the canned variety, which most cooks will find more convenient.


Malaysia - Tapah Road

One thought on “Beef Sate Malay Style

  1. Pingback: Malaysian cuisine | Pacific Rim Gourmet

Leave a Reply

Your email address will not be published. Required fields are marked *