Beef Satay
This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. Visit them online at Outlaw Cook
Submitted by: John Thorne and Matt Lewis from Northhampton, MA
Yield: n/a
Preparation Instructions:
Toast the coriander seeds in a hot, ungreased skillet until they release their aroma and begin to change color. When they cool enough to handle, crush or process them into a coarse powder. Mix this with the remaining marinade ingredients in a bowl. Stir the meat into this so all the pieces are coated and let marinate at room temperature for an hour or so. Thread meat onto skewers and grill over charcoal. Serve immediately with peanut sauce for dripping.
thespicehouse.com
I love this. This is Indonesian. It is also wonderful if you add coconut milk to the peanut sauce. I make the peanut sauce like this. Put natural peanut butter with hot peper, garlic, lemon grass, cocnut cream or milk chopped onions, corrianer seeds into a frying pan. Cook on medium heat about 10 minutes.