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Secret Meat Business
This recipe is from Episode 4 of Secret Meat Business
1 porterhouse steak 500gms
1 knob ginger, chopped
1 clove garlic, smashed and roughly chopped
1 shallot, roughly chopped
1 tablespoon deep fried shallots
1 tablespoon fresh turmeric, roughly chopped
1 medium size chilli, deseeded and roughly chopped
1 cup unsalted peanuts
1 tablespoon brown sugar
1 tablespoon of tamarind, soaked in water seeds removed
1 tablespoon soy sauce
1 teaspoon shrimp paste
Satay dipping sauce
2 cloves garlic, roughly chopped
3 shallots, roughly chopped
1 tablespoon ginger, finely chopped
1 medium sized chili, deeded and roughly chopped
1 ½ cup roasted peanuts
4 tablespoons soy sauce
4 tablespoons tamarind paste
2 tablespoons brown sugar
1 teaspoons shrimp paste
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Remove the sinew and the fat from the outside of porterhouse stake and cut the meat into thin strips, (1cm x 8 cm) place in a bowl.
To make the marinade
Add ginger, shallot, turmeric and garlic to a blender, blend.
Add the fried shallots followed by the chili, peanuts, and brown sugar tamarind and blend indigents until they form a smooth paste.
Add the soy sauce and shrimp paste to the blender and blend the ingredients until smooth
Add the marinade to the beef pieces and mix through using your fingers.
Cover and leave to marinade for 12-48 hours.
Skewer the meat onto satay sticks; make sure that the skewers have been soaked in water for an hour or two.
On your BBQ, or satay box, grill the satay sticks for a few minutes each side until cooked.
To make the dipping sauce
Blend the garlic, shallots, ginger and chili to a fine chop, add to a pot with a little oil and sweat gently for 2 to 3 minutes.
Coarse blend the peanuts, add all the ingredients with the soy, tamarind paste, brown sugar and shrimp paste back to the pot.
Stir and simmer gently for 5 minutes.
Serve the Satay skewers with peanut dipping sauce.