Satay Daging Recipes

Steps:

• Cut beef into small cubes, about 2 cm. thick each way.
• Trim off excess fat, leaving a thin layer of fat on some of the cubes.
• Cut the trimmed-off fat into thin squares.
• Combine turmeric, cumin, fennel, lemon rind, salt, sugar and coconut milk in a bowl and stir to dissolve sugar.
• Add beef and mix well, cover and leave to marinate for 1 hour or longer.
• *The longer it is left, the more the flavors will penetrate the meat.
• Thread on bamboo skewers that have been soaked in cold water for a few hours, putting about 5 pieces on the end of each skewer and leaving at least half the skewer uncovered.
• Use the squares of fat where necessary, for they keep the meat tender.
• Grill over hot coals or under a preheated griller until beef is well done and crisp and brown on all sides.
• Serve immediately.

Steps:

• In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
• About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.