Ep36 - Satay Beef with Nasi Goreng and Achar
Team: Tasia & Gracia
Recipe: Satay Beef with Nasi Goreng and Achar
Prep: 40 mins
Cook: 45 mins
600g porterhouse steak, cut into 3cm pieces
25g butter, melted
1 lemon, juiced
1 tbs kecap manis
¼ cup fried shallots, finely chopped
Coriander and crushed nuts, to garnish
250ml (1 cup) white vinegar
220g (1 cup) caster sugar
1 eschalot, thinly sliced
1 Lebanese cucumber, deseeded, thinly sliced
1 carrot, cut into julienne
2 long red chillies, deseeded, thinly sliced
1 cup thinly sliced white cabbage
Vegetable oil, to deep-fry
230g (1½ cups) peanuts, skin on
3 candle nuts, roasted
2 long red chillies, roughly chopped
2 garlic cloves, roughly chopped
1 eschalot, roughly chopped
5 kaffir lime leaves, stem removed
Salt and pepper, to season
1 lime, juiced
1 tbs grated palm sugar
2 tbs kecap manis
2 ikan bilis
8 long red chillies
1 tbs peanut oil
2 large tomatoes, cored, chopped
4 garlic cloves, chopped
2 eschalots, chopped
½ lime, juiced
12 ikan bilis, deep-fried
4 garlic cloves, chopped
1 bird’s-eye chilli, chopped
1 small eschalot, chopped
1 red onion, chopped
2 tbs oil
3 eggs, lightly beaten
3 cups cold cooked rice
3 tbs kecap manis
- To make achar, stir vinegar and sugar in a large saucepan over medium heat until sugar dissolves. Remove from heat and stir in remaining ingredients. Set aside to cool.
- To make satay sauce, fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 170C (or until a cube of bread turns golden in 15 seconds). Gently drop peanuts into oil and fry for 3-4 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
- While oil is still hot, deep-fry ikan bilis for the sambal and nasi goreng for 1 minute, then set aside until needed.
- Place peanuts in a food processor with candle nuts, chilli, garlic, eschalot and lime leaves. Process until a coarse paste forms.
- Place paste in a saucepan with 325ml (1½ cups) water. Stir over medium heat for 10 minutes or until softened. Season with salt. Stir in remaining ingredients.
- To make sambal, cook chillies in a saucepan of boiling water until softened. Drain well, then trim away stalk.
- Heat oil in a small saucepan over medium heat. Add tomato, garlic and eschalot and cook, stirring, until softened. Transfer mixture to a processor with chilli and reserved deep-friend ikan bilis. Process until smooth, then stir in lime juice. Season.
- Place beef in a bowl. Add butter, lemon juice and kecap manis. Toss to combine. Season with pepper. Thread beef onto eight skewers.
- To make nasi goreng, process garlic, chilli, eschalot and onion until a coarse paste forms.
- Heat half the oil in a wok over medium heat. Add eggs. Cook, stirring occasionally, until just cooked. Remove from wok and set aside.
- Add remaining oil to same wok, then add garlic and chilli paste and cook, stirring, for 5 minutes or until softened and fragrant. Add cooked steamed rice. Stir-fry until well incorporated. Stir in kecap manis, eggs and reserved deep-fried ikan bilis. Season with salt and pepper.
- Preheat a barbecue or chargrill pan over medium heat. Add beef skewers and cook, turning, for 2-3 minutes on each side or until cooked as desired. Place 1 cup of the satay sauce in a shallow bowl. Stir in fried shallots. Press cooked beef skewers into satay and shallot mixture to coat.
- Divide nasi goreng among serving plates and top with beef skewers and sambal. Garnish with coriander and crushed nuts. Serve with remaining satay sauce and achar to the side.