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Mondays, Tuesdays & Wednesdays | TV2

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

Serves: 4

 

INGREDIENTS

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

 

ACHAR

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 

 

SATAY SAUCE

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

 

SAMBAL

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

 

NASI GORENG

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

 

METHOD

  1. 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.
  2. 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.
  3. While oil is still hot, deep-fry ikan bilis for the sambal and nasi goreng for 1 minute, then set aside until needed.
  4. Place peanuts in a food processor with candle nuts, chilli, garlic, eschalot and lime leaves. Process until a coarse paste forms.
  5. 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.
  6. To make sambal, cook chillies in a saucepan of boiling water until softened. Drain well, then trim away stalk.
  7. 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.
  8. Place beef in a bowl. Add butter, lemon juice and kecap manis. Toss to combine. Season with pepper. Thread beef onto eight skewers.
  9. To make nasi goreng, process garlic, chilli, eschalot and onion until a coarse paste forms.
  10. Heat half the oil in a wok over medium heat. Add eggs. Cook, stirring occasionally, until just cooked. Remove from wok and set aside.
  11. 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.
  12. 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.
  13. 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.

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