Sate Sampi ( beef satay )
Balinese
satays are always a little charred on the outside, which gives them
a particularly delicious flavour. Once the meat is marinated, it can
be kept fresh for up to 4 days in a refrigerator. ##
600
g (1 1/4 lb) beef topside, cut in 1 cm (1/2 in) cubes
3-5 bird's-eye chfflies, chopped
2 tablespoons brown sugar
1/2 cup beef spice paste satay skewers
Combine
meat, chillies, brown sugar and spice paste and mix well. Cover and
marinate for 24 hours in refrigerator. Spear 4 pieces of meat very tightly
on each satay skewer. Place satays on charcoal cooker and grill over
very high heat over coconut husks or over charcoal. Serve with satay
sauce. To make satay with lamb, pork or duck, follow the directions
above but use basic spice paste. If using chicken, replace with spice
paste for chicken.
Sate
Udang ( prawn satay )
Lemon grass
used as a skewer imparts a wonderful flavour to the inside of the prawns;
if it is not avail- able, substitute with normal satay skewers. ##
600
g (1 1/4 lb) large prawns, peeled
1 cup seafood spice paste fresh lemon grass, cleaned and cut 15 cm
(6 in) lengths
Combine
prawns and seafood spice paste and mix well. Cover and marinate for
24 hours in refriger- ator. Spear each prawn on the thinner end of a
lemon grass stalk. Grill over very high heat, using either coconut husks
or charcoal.
Helpful
hints : Satays make a delicious cocktail snack or can be the
star of any barbecue. If using split bamboo or wooden skewers, soak
in cold water for an hour before using to help prevent them from burning.
