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kosher recipes
Rosh Hashana

Tu B'Shevat

Side Dishes

The Best Beef Satés in Singapore
beef sate

Steven Raichlen serves these with a garlicky peanut dipping sauce and a relish of sliced cucumber with minced shallot and chile pepper in a mixture of rice vinegar and sugar. You will need 8-inch bamboo skewers and an aluminum foil grill shield.

• 1 ½ pounds rib-eye steak (about ½ inch thick)

• 3 tablespoons light brown sugar

• 2 tablespoons ground coriander

• 1 tablespoon ground turmeric

• 1 ½ teaspoons ground cumin

• 1 ½ teaspoons freshly ground pepper

• 3 tablespoons soy sauce

• 3 tablespoons vegetable oil

Cut the steak, including the fat, into ½-inch cubes and place in a nonreactive mixing bowl. Stir in the brown sugar, coriander, turmeric, cumin, pepper, soy sauce and oil. Let the beef marinate in the refrigerator, covered, for at least 2 hours.

Drain the cubes, discarding the marinade. Thread the beef onto bamboo skewers, leaving the bottom half of each skewer bare for a handle and 1/4 inch exposed at the pointed end. Refrigerate, covered, until ready to grill.

Heat the grill to high. Brush and oil the grill grate. Arrange the satés on the hot grate, with the aluminum foil shield under the exposed ends of the skewers to keep them from burning. Grill until cooked to taste, 1 to 2 minutes per side for medium rare.

The traditional way to eat the satés is to skewer a piece of cucumber on the pointed end, then dip the saté in peanut sauce. Makes 6 appetizer servings or 4 light main courses.

Source: Adapted from Steven Raichlen's Planet Barbecue! (Workman, $22.95).

Per serving: 260 calories (49 percent from fat), 14 g fat (3 g saturated, 6.9 g monounsaturated), 70 mg cholesterol, 24.6 g protein, 8.2 g carbohydrates, 0.3 g fiber, 761 mg sodium.

Adapted from:

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