Satay Daging (Beef Satay with Peanut Sauce)

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Satays, or sates, are popular throughout Malaysia and the 13,000 some islands that comprise the county of Indonesia. They are miniature brochettes or kabobs made of bite-sized pieces of meat and grilled on bamboo skewers over glowing charcoal. Eaten as a snack, appetizer, or part of the meal itself. They can be made of beef, chicken, pork, as well as lamb, depending on local custom and individual tastes. They contain meat only, never vegetables, and are served with a spicy sauce, such as Sambal Kacang, on the side for dipping. Note: This recipe requires advance preparation.


  • 4 to 5 Thai chiles, stems removed, or substitute serrano chiles

  • 4 green onions, chopped including some of the greens

  • 1 tablespoon chopped ginger

  • 3 cloves garlic

  • 2 to 3 tablespoons peanut oil plus oil for basting

  • 2 tablespoons tamarind juice

  • 1 tablespoon lime juice, fresh preferred

  • 2 teaspoons ground coriander

  • 1 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground cumin

  • 1 teaspoon sugar

  • 1/2 cup coconut milk

  • 1.5  pounds sirloin beef, cut in 1-inch cubes

  • Sambal Kacang 


Place the chiles, onion, ginger, and garlic in a blender or food processor and puree until smooth, adding some of the peanut oil, if necessary, to make a paste.

Heat 1 tablespoon of the oil in a heavy saucepan, add the spice paste and saute the mixture for a couple of minutes. Add the remaining ingredients, except the beef, and simmer until the sauce starts to thicken, about 15 minutes. If the marinade becomes too thick, thin with hot water. Allow the mixture to cool.

Place the beef cubes in a heavy plastic bag and add the marinade. Marinate the beef overnight in the refrigerator. Remove the beef and thread on skewers.

Preheat a gas gill to high or, if using charcoal, the coals should be glowing. Grill the satays until done, about 2 to 3 minutes per side. Brush them constantly with the oil and turn frequently to prevent burning. Cut one cube to check for doneness, they should be slightly charred on the outside and just done on the inside.

To serve, place the satays on a platter, and serve the Sambal Kacang sauce on the side for dipping.

Wasabi Sauce for Beef or Fish

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A remake of a classic early English horseradish sauce, this pungent condiment is perfect for rare roast beef or steak, smoked salmon, and any fried or baked fish dish. Make it just before you are ready to serve the meal.


  • 1 teaspoon dry mustard

  • 1/4 teaspoon sugar

  • 1/4 teaspoon salt

  • Freshly ground black pepper

  • 1 tablespoon white wine vinegar

  • ½ teaspoon lemon juice

  • ½ cup plus 2 tablespoons cold, heavy cream

  • 2 tablespoons wasabi paste


In a small bowl, combine the mustard, sugar, salt, a sprinkling of black pepper, vinegar, and lemon juice to make a smooth paste.

Whip the cream in a another, cold bowl until peaks form. Add the whipped cream and wasabi to the mustard paste, stirring the mixture to blend it. Serve immediately.

Treason of Beef in Battery

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This recipes comes from Wendell Peters of Judicial Flavors.


For the Beef:

  • ½ pound lean boneless beef (sirloin, top round, or flank)

  • Sesame Dipping Sauce (see below)

  • 3 tablespoons each, flour and water

  • 3 eggs

  • 1¼ cup coarsely chopped, lightly packed watercress leaves and small stems

  • ¼ cup thinly sliced green onions (including tops)

  • ¼ cup Alimony Antidote or your hot sauce of choice

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • Canola oil for frying

For the Sauce:

  • 3 tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame oil

  • 1 teaspoon crushed toasted sesame seeds

  • 1/8 to ¼ teaspoon crushed red pepper




For the Beef:


Prepare the Sesame Dipping Sauce  and sequester.

In a medium-size bowl, mix flour and water until smooth. Add the eggs and beat to blend. Thinly slice the beef across the grain, then cut slices into bite-size pieces. Add to the egg mixture along with watercress, onions, Alimony Antidote, salt and pepper. Mix gently but thoroughly. Set aside the evidence.

Heat 2 tablespoons oil in a wide frying pan over medium heat. Dip out 1 tablespoon of the meat mixture, being sure to include some of the egg batter in each spoonful; place in a pan, forming a small patty (you can cook 4 or 5 at a time). Cook the patties until lightly browned on both sides (about 3 minutes per side), then keep warm in a 200 degree chamber. Repeat until all meat mixture has been used, adding more oil to pan as necessary. Serve with Sesame Dipping Sauce.

For the Sauce:

In a small bowl, stir together all ingredients. Serve in small individual bowls.


Cambogee Beef

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When the aroma of this dish rises up from the cooking fire, it tantalizes the nostrils. For the best results, use a mortar and pestle to combine the ingredients but if you lack such simple tools, use a blender. We thank our friend Richard Sterling for this Cambodian recipe, gathered on one of his extensive Southeast Asian trips.


  • 1 pound beef, cut into thin slices and threaded onto skewers

For the Marinade:

  • 2 red serrano or jalapeño chiles, stems removed

  • 1/4 cup lemon grass, sliced thin

  • 6 Kaffir lime leaves or the peel of 1 lime

  • 4 cloves garlic

  • 1 slice or teaspoon galangal or substitute ginger

  • ½ cup oyster sauce

  • 2 tablespoons sugar

  • 1 pinch salt

  • ½ cup water


Mash or blend the chiles, lemon grass, lime leaves, garlic, and galangal together. Combine the mixture with the remaining marinade ingredients. Place the mixture in a saucepan, bring to a boil, and boil for 1 minute. Remove from the heat and let cool. Taste for sweetness–it should be present but not dominant.

In a shallow glass dish, marinate the beef on the skewers in the refrigerator for at least one hour.

Grill the skewers over hot coals, keeping the beef at least four inches from the heat, lest the sugar burn, until desired doneness.

Serving suggestion: Before cooking, stick a chunk of fresh pineapple on the end of each skewer.

Serve with a salad and steamed rice.


Hoisin Beef Ribs

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This is our version of a Korean rib dish. If these ribs were going to be smoked, we would not boil them first, but since they tend to be fatty, we do boil these before grilling. Serve the ribs with fried rice, stir-fried vegetables and cucumber slices sprinkled with hot ground red chile.


  • 3 pounds beef ribs

  • 3 tablespoons hoisin sauce

  • 3 tablespoons chopped green onion, including the greens

  • 2 tablespoons rice vinegar

  • 2 tablespoons orange juice

  • 2 tablespoons Asian chilli sauce with ginger

  • 2 tablespoons chopped ginger

  • 1 tablespoon crushed chile piquin or other small, red chiles

  • 1 tablespoon brown sugar

  • 1 tablespoon orange zest

  • 2 cloves garlic, minced


Cut the ribs into individual pieces. Place in a pot, cover with water, and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Remove and drain.

Combine all the remaining ingredients and allow to sit at room temperature while the ribs are simmering.

Grill the ribs over a medium heat for about ten minutes without basting. Move the ribs away from direct flames and cook about ten minutes longer, basting consistently with the sauce until crisp.