Satay Goreng

by Sjaiful A. on Mon, October 22, 2012

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.

Perfectly fried satay...

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.

The beef needs to be marinated overnight.

Foodster's Verdict

Satay Goreng


  • Preparation
  • Total
    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

    For Frying

    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.



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