Indonesian Sâté. First the recipe I work from, then my modifications (I've never made it as written).
1 small onion grated
1 1/2 t dry mustard
1 1/2 t ground coriander (or equiv fresh cilantro) (coriander = cilantro)
1/2 t ground turmeric
1/2 t salt
1 clove garlic, minced
1/4 t ground cumin
1 lb boneless beef round or sirloin steak, cut into 1-inch cubes
1 lb boneless lamb, cut into 1-inch cubes
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
(optional) cherry tomatoes
(optional) peanut sauce
(optional) turmeric rice to serve it over
For marinade, in a shallow nonmetal bowl, stir together the coconut milk, onion, mustard, coriander, turmeric, salt, garlic, and cumin; mix well. Add the meat, tossing to coat. Cover and chill overnight.
Drain, reserving marinade. On skewers alternate meat cubes with chicken pieces. Grill over medium-hot coals about 20 minutes for medium-done beef and lamb and well-done chicken. Baste frequently with the reserved marinade. If desired, add a cherry tomato to the end of each kebab before serving. Serve with Peanut Sauce. Makes 8 servings.
OK, my substitutions:
- I use the whole can of coconut milk, maybe 13 oz.
- Mincing the onion works fine, life's too short to grate onions
- Lot of spices on this list! I don't have them all. Used brown mustard, fresh cilantro, a little cardamom, and Madras curry powder, which has most of these spices (mostly turmeric), instead of dry mustard, ground coriander, ground turmeric, and cumin
- The chicken is heavenly, but the beef round needs tenderizer and 24 hours in this marinade. Never tried lamb. I have made it with only chicken, and kinda recommend that.
- I just cook the meat pieces on a stovetop grill, and cook the marinade when the meat is done, and pour it on top.
I've honestly never made the recipes that go along with this, for peanut sauce and turmeric rice. Stop and Shop's gourmet "Simply Enjoy" store brand is a nice peanut sauce. Most Thai peanut sauces are really spicy. And usually, everybody skips the peanut sauce - the marinade is sauce enough. I served the sâté this time with sushi rice, made with a little butter, salt, and rice vinegar. Other times I've grilled pineapple to go with it, as well. Their turmeric rice has:
1/2 c sliced green onion (about 4 green onions)
2 T butter
1 1/2 c long grain rice
3 cups water
1 T instant beef bouillion
1 T lemon juice
1/4 t ground turmeric
1/2 c light raisins
Sauté onions in butter. Add rice & stir over low heat until rice is golden. Add water, bouillion, lemon, and turmeric; heat to boiling. Reduce heat and cover, simmer for 15 minutes. Remove from heat and stir in the raisins. Let stand, covered, for 10 minutes. Garnish with parsley sprig if desired.