For the upcoming Hari Raya Haji, do something different with your beef. Using the same marinade for satay, fry your beef instead of grilling them. It’s so much easier to make and you also don’t have to bother with cumbersome satay sticks.
Serves 6 people
If you love satay but you don't have a barbecue pit, this is a great alternative. Serve with peanut sauce and ketupat for a satisfying lunch.
1 kg Beef Tenderloin, cut into cubes
3 Tbs Coriander seeds
3 Tsp Fennel seeds
½ Tbs White Peppercorns
6 cloves Garlic
an inch of Ginger
½ inch Galangal
4 stalks of Lemongrass
an inch of Fresh Turmeric
100 g Palm Sugar or Brown Sugar
100 g Castor Sugar
2 Tsp Salt
4 Tbs Cooking Oil
A handful of coriander leaves
1. Dry fry the spices until fragrant. Then, using a pestle and mortar, pound the spices into a fine paste. This is to allow the spices to release their natural oils.
2. Mix pounded spices with the beef cubes. Add the seasonings.
3. Blend the aromatics into a fine paste. Add blended aromatics to the beef, seasonings and pounded spices mixture. Combine well. Leave to rest in the fridge overnight.
4. Once the beef is well marinated, heat up oil in a wok and fry until beef is cooked through. Garnish with coriander leaves before serving.