Balinese beef satays

Name: Balinese beef satays
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Yield: Makes 18 satays
Cuisine: Indonesian
Ingredients: 2 to 3 red finger-length chilies, deseeded and sliced; Lime or lemon wedges, to serve (optional); 1-in (2.5-cm) fresh ginger root, sliced; 6 cloves garlic; 1¼ lbs (600 g) ground beef; 2 cups (500 ml) thick coconut milk; Lime or lemon wedges, to serve (optional); 18 bamboo skewers (see note); 2 tablespoons oil; 1 tablespoon ground coriander; 4 candlenuts or macademia nuts; 4 candlenuts or macademia nuts; 1-in (2.5-cm) fresh galangal root, sliced; 1 teaspoon freshly ground black pepper; 1 teaspoon dried shrimp paste, crumbled; 4 kaffir lime or salam leaves, thinly sliced into shreds (optional); 4 kaffir lime or salam leaves, thinly sliced into shreds (optional); 1 teaspoon salt; 2 tablespoons sugar

Preparation info

Makes
18
satays

Difficulty
Easy
Ready in
3 hr

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

There are as many recipes for this satay as there are Balinese cooks. The following version is relatively easy to prepare. Dried fermented shrimp paste adds a slightly pungent note while generous quantities of coconut milk give a mild and mellow end result.

Ingredients

2 tablespoons oil
2 cups (500 ml) thick coconut milk<

Asia
Indonesia
Gluten-free

Method

Grind all the Spice Paste ingredients to a smooth paste in a blender. Heat the oil in a saucepan over medium heat and stir-fry the Spice Paste until fragrant, about 1 minute. Add the coconut milk and simmer for about 8 minutes until it begins to thicken. Remove from the heat and set aside to cool.
Wet your hands and form the ground beef into small meatballs, us