Beef Sate Malay Style
Fragrant Notes from Fennel, Cumin, Coconut
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
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.