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Name: Singapore Satay
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: Thai
Ingredients: 2 ts Dried tamarind; soaked; 8 Shallots or 1 large; up to; 1 ts Lemon peel; 2 lb Rump steak; 8 Shallots or 1 medium onion;; 2 tb Vegetable oil; 1/2 c Crunchy peanut butter; 2 Garlic; 1 Stalk lemon grass or 1/2; 1/2 Inch fresh ginger; 1 ts Cumin; Salt to taste; 1/4 c Water and strained; 1 tb Coriander; 1 ts Turmeric; 2 ts Brown sugar; 1 Stalk lemon grass or 1/2; 1 1/2 c Coconut milk; 1 ts Lemon peel; 1 ts Brown sugar; 1 ts Salt; 4 Macadamia nuts; 4 Dried red chillies; soaked; Brown onion; 1/2 ts Fennel; 1 Garlic

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INGREDIENTS

2 ts Dried tamarind; soaked
8 Shallots or 1 large; up to
1 ts Lemon peel
2 lb Rump steak
8 Shallots or 1 medium onion;
2 tb Vegetable oil
1/2 c Crunchy peanut butter
SAUCE
2 Garlic
1 Stalk lemon grass or 1/2
1/2 Inch fresh ginger
1 ts Cumin
Salt to taste
1/4 c Water and strained
1 tb Coriander
1 ts Turmeric
2 ts Brown sugar
1 Stalk lemon grass or 1/2
1 1/2 c Coconut milk
1 ts Lemon peel
1 ts Brown sugar
1 ts Salt
4 Macadamia nuts
4 Dried red chillies; soaked
Brown onion
1/2 ts Fennel
1 Garlic

INSTRUCTIONS

Cut pieces of meat 3/4-inch square and 1/2-inch thick. Blend shallots, garlic, lemon grass and ginger together. Mix in spices, salt, turmeric and brown sugar. Soak tamarind in 1/4 cup warm water 5 minutes, squeeze and strain for juice. Add to other ingredients, mix well; stir in meat, marinade for at least 6 hours. If possible use Bamboo skewers soaked in cold water 1 hour. Thread 4 to 5 pieces of meat onto each skewer and cook over charcoals or under broiler until golden brown. Baste frequently with oil, while cooking. Serve with sauce. Sauce: Blend chillies, shallots, garlic clove, Macadamias and lemon grass or lemon peel. Fry gently in the oil 5 minutes, stirring frequently, then add coconut milk and bring gently to boil. Add all other ingredients and simmer for 2 minutes. Serve at room temperature. Per serving: 5666 Calories (kcal); 573g Total Fat; (85% calories from fat); 85g Protein; 138g Carbohydrate; 0mg Cholesterol; 2851mg Sodium Food Exchanges: 7 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 109 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Singapore Satay

2 ts Dried tamarind; soaked
8 Shallots or 1 large; up to
1 ts Lemon peel
2 lb Rump steak
8 Shallots or 1 medium onion;
2 tb Vegetable oil
1/2 c Crunchy peanut butter
 SAUCE
2 Garlic
1 Stalk lemon grass or 1/2
1/2 Inch fresh ginger
1 ts Cumin
 Salt to taste
1/4 c Water and strained
1 tb Coriander
1 ts Turmeric
2 ts Brown sugar
1 Stalk lemon grass or 1/2
1 1/2 c Coconut milk
1 ts Lemon peel
1 ts Brown sugar
1 ts Salt
4 Macadamia nuts
4 Dried red chillies; soaked
 Brown onion
1/2 ts Fennel
1 Garlic

Cut pieces of meat 3/4-inch square and 1/2-inch thick. Blend shallots,  garlic, lemon grass and ginger together. Mix in spices, salt, turmeric and  brown sugar. Soak tamarind in 1/4 cup warm water 5 minutes, squeeze and  strain for juice. Add to other ingredients, mix well; stir in meat,  marinade for at least 6 hours. If possible use Bamboo skewers soaked in  cold water 1 hour. Thread 4 to 5 pieces of meat onto each skewer and cook  over charcoals or under broiler until golden brown. Baste frequently with  oil, while cooking. Serve with sauce.    Sauce: Blend chillies, shallots, garlic clove, Macadamias and lemon grass  or lemon peel. Fry gently in the oil 5 minutes, stirring frequently, then  add coconut milk and bring gently to boil. Add all other ingredients and  simmer for 2 minutes. Serve at room temperature.    Per serving: 5666 Calories (kcal); 573g Total Fat; (85% calories from fat);  85g Protein; 138g Carbohydrate; 0mg Cholesterol; 2851mg Sodium Food  Exchanges: 7 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 109 1/2  Fat; 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1490g)
Recipe Makes: 1 servings

Calories: 3460
Calories from Fat: 2298 (66%)

Amt Per Serving		% DV

	Total Fat 255.3g	340 %
	Saturated Fat 108.8g	544 %
	Monounsaturated Fat 102.5g
	Polyunsanturated Fat 27.6g
Cholesterol 645.1mg		198 %
Sodium 705.8mg		24 %
Potassium 5157.1mg		136 %
Total Carbohydrate 93.7g		28 %
	Dietary Fiber 29.1g	116 %
	Sugars, other 64.6g
Protein 226.9g		324 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3460

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