Kamis, 21 Juli 2016

How to Make Beef Satay From Indonesia Food

"With preparation season still fully swing, you'll ne'er have enough new and exciting ways that to get pleasure from beef. this is often the most course-size version of a superb Thai course, strips of beef marinated in Asian spices, skewered, and grilled for a very wonderful combination of flavors. i feel you must do that terribly presently."

one tablespoon grated recent ginger root
four cloves garlic, crushed
two tablespoons minced onion
1/4 cup packed refined sugar
1/4 cup fish sauce
two tablespoons oil
two tablespoons soy

two tablespoons ground coriander
one tablespoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
one 2-inch piece of recent lemon grass (white half only)
two pounds beef high cut, trimmed
four 12-inch long metal skewers


Place ginger, garlic, onion, refined sugar, fish sauce, oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a intermixture bowl; whisk into a sleek marinade.
Bruise lemon grass by touch it gently many times with the rear of an oversized chef's knife; mince the lemon grass and increase the marinade.
Cut beef cut into strips concerning two 1/2 in.es long and 1/8 inch thick. totally combine the meat into marinade till all beef strips ar utterly coated, concerning one minute. cowl bowl with wrapper and infuse in white goods for two to four hours.
heat an out of doors grill for prime heat and gently oil the grate.
take away beef from marinade and shake off excess marinade. Thread 1/4 the meat onto every metal skewer.
prepare skewers on the preheated grill and cook till the meat stops jutting to the grill, concerning one to two minutes. Flip skewers over onto alternative facet and cook till meat is well brunet and shows grill marks, two to two 1/2 minutes. flip onto 1st facet once more and cook till meat remains slightly pink, two a lot of minutes. Transfer to a platter and let skewers rest concerning two a lot of minutes before serving.
How to Make Beef Satay From Indonesia Food
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