<strong>Satays with a spicy almond sauce and condiments make for a terrific snack or meal !</strong> Serves: 4 <strong>Ingredients</strong> <strong>Satays</strong> <ul> <li>700 grams beef fillet cut into bite sized pieces</li> <li>1 tablespoons light soy sauce</li> <li>1 tablespoons dark soy sauce</li> <li>1 tablespoons sesame oil</li> </ul> <strong>Satay Almond Sauce</strong> <ul> <li>2 tablespoons vegetable oil</li> <li>2 onions</li> <li>5 garlic cloves</li> <li>3 Birds Eye chillies</li> <li>½ tablespoon belechan (dried shrimp paste)</li> <li>200 grams roasted almonds</li> <li>½ tablespoon petis udang (dark shrimp paste)</li> <li>1.5 teaspoons salt</li> <li>2 tablespoons palm sugar, grated (you can substitute honey)</li> <li>1⅔s cups hot water</li> <li>1 tablespoon kepap manis</li> <li>2 tablespoon lime juice</li> </ul> <strong>Basting Mixture</strong> <ul> <li>2 tablespoons cooked almond sauce</li> <li>1 tablespoon kecap manis (sweet Indonesian soy sauce)</li> <li>2 tablespoons lime juice</li> <li>1 tablespoon cooking oil</li> </ul> <strong>Condiments</strong> <ul> <li>1 large cucumber, peeled and cut into small wedges</li> <li>2 limes, cut into quarters</li> <li>1 tablespoon sambal or chilli sauce (optional)</li> </ul> <strong>Other</strong> <ul> <li>Skewers, soaked in water for at least 30 minutes</li> </ul> <strong>Instructions</strong> <strong>Sauce</strong> 1 Heat up a fry pan and add oil. 2 Fry onion, garlic, chillies and terasi/belechan and cook, stirring constantly, until fragrant. 3 In a processor, blend fried mixture with almonds, petis udang, salt and palm sugar. 4 Put mixture into a pot and add water. Cover and cook over low heat until smooth and thickened (about 15 minutes). 5 Remove two tablespoons for basting mixture and then add kepap manis and lime juice to the remaining sauce. Cover and keep warm. <strong>Basting Mixture</strong> 1 Mix almond sauce with kepap manis, lime juice and cooking oil on small plate. <strong>Satays</strong> 1 Cut kangaroo, beef or chicken into bite sized pieces and place into a bowl. 2 Add soy sauce and sesame oil and mix to combine. 3 Cover and leave for at least 1 hour or overnight. 4 Drain liquid and thread beef onto pre-soaked skewers. 5 Heat up a barbecue or griller. 6 Grill the skewers for about 4-5 minutes, then baste with basting mixture and turn over. Baste other side and cook for another 4-5 minutes or until crispy and brown. <strong>To serve</strong> 1 Place satays on a plate and serve with warm almond sauce, cucumber pieces and lime slices. <strong> </strong> <strong>Notes</strong> Dairy-free Makes 9-10 large skewers Serves 4 as entrée or part of a main meal. Belechan is available at most supermarkets nowadays. Petis udang is available at Asian grocers. <em>The Carousel</em> would like to thank <a href="http://australianalmonds.com.au/" target="_blank" rel="noopener noreferrer">Australian Almonds</a> for this recipe.
