Beef Satays with Macadamia Dipping Sauce

[roger ramjet]

You can use pork or chicken in place of the beef (or even veggies).
The marinade is very flavourful, and if you don't have a grill, you can bake the skewers right in the pan with the marinade!
Feel free to use peanuts or cashews in place of macadamias.

Enjoy!

Satays with Macadamia Dipping Sauce

1 1/2 pounds beef, sirloin or tenderloin
1 tablespoon fish sauce
1/4 cup soy sauce
14 ounces coconut milk
2 tablespoons ginger -- minced
2 tablespoons garlic -- minced
3 tablespoons lime juice
1 tablespoon curry powder
1/4 cup honey

2 tablespoons vegetable oil
1 1/2 tablespoons ginger -- minced
1 tablespoon garlic -- minced
3 large shallots -- peeled and sliced
1 lemongrass -- sliced
6 pieces kaffir lime leaf -- sliced
1 teaspoon turmeric
1 tablespoon coriander seed -- whole
2 tablespoons brown sugar
2 tablespoons lime juice
14 ounces coconut milk
2 1/2 cups macadamia nut -- whole


For satays: slice beef thinly and then into 1" strips.

Thread the beef onto the skewers and place in a shallow pan.

For marinade: Combine fish sauce, soy sauce, coconut milk, ginger, garlic, lime juice, curry powder and honey together until well mixed in medium-sized bow. Pour over the top of skewers. Cover and refridgerate for at least 30 minutes, and up to 2 hours.

For sauce: Heat oil in medium saucepan and add the ginger, garlic, shallots, lemongrass and kaffir lime. Sautee over medium heat for 5 minutes. Add the turmeric, coriander seed, brown sugar, lime juice, coconut milk and macadamia nuts. Bring to a boil, then simmer for 10-15 minutes until nuts have softened.

Puree sauce in food processor or blender until there are no more lumps. Let cool completely.

Remove satays from mariade, pat dry and grill over high heat until the meat is just cooked through.

Serve hot with cool dipping sauce.

[Roberto]

Wow!!!!!!

[phifly04]

RR, these sound absolutely delicious and i,ll try them this week-end,got some peeps coming down from philly,thanks for posting this!!!!
Dave

[Lorraine]

Another great sounding recipe ! Thanks, Paul.

[Ellen]

Thank you RR, very much indeed!