Meat Dishes (Page 2)
 
 
Semur Daging 
(Beef Cooked in Soy Sauce)
Ingredients (Serves 4-6)
500g (1lb) stewing steak
2 tablespoons peanut oil
1 large onion, finely chopped
2 cloves garlic, crushed
½ teaspoon salt
1 teaspoon finely grated fresh ginger
½ teaspoon coarsely ground black pepper
¼ teaspoon each of ground cardamom, cinnamon and nutmeg
1/8  teaspoon ground cloves
3 tablespoons dark soy sauce
1 tablespoon palm sugar or substitute
2 tablespoons tamarind liquid
1 cup hot water
Cut meat into small cubes. Heat oil in a saucepan and fry onion until soft and transparent. Add garlic, crushed with salt, and ginger and fry again, stirring until onions start to colour. Add meat and fry, stirring, until it loses its redness. Add spices, soy sauce, sugar, tamarind liquid and water. Bring to the boil, lower heat, cover and simmer until meat is tender and gravy reduced. Uncover after 1¼ hours to help reduce the liquid. 
Serve with white rice and vegetables.
 
 
Empal Jawa 
(Beef in Soy Sauce and Chillies)
Ingredients (Serves 6)
500g (1lb) topside or stewing steak
3 tablespoons peanut oil
1 onion, finely chopped
3 cloves garlic, crushed
1½ teaspoons sambal ulek or 2 fresh red chillies, seeded and finely chopped
½ teaspoon dried shrimp paste (trasi)
½ teaspoon laos powder
1 teaspoon finely chopped lemon rind or ½ teaspoon sereh powder
2 tablespoons dark soy sauce
¼ cup stock
1 teaspoon palm sugar, or substitute
Put the meat, trimmed of all fat, into a saucepan with just enough water to cover. Bring to the boil, then simmer for 15 minutes. Allow meat to cool to lukewarm in the stock. When cool enough to handle, slice meat into thin strips. Heat peanut oil in a wok or frying pan and fry onions over low heat until soft and transparent. When starting to turn golden add garlic, chillies, trasi, laos and lemon rind. Crush trasi in the pan with the back of a wooden spoon and stir fry for one minute. Add beef and stir fry for about 3 or 4 minutes on medium heat. Add soy sauce, stock and sugar, stir and continue to cook on low heat until liquid has almost evaporated and oil separates from the rest of the gravy. The oil should have a reddish colour from the chillies.
Serve hot with boiled rice and vegetable dishes.
 
 
Saté Kambing Madura 
(Madurese-Style Lamb Satay)
Ingredients (Serves 4-6)
500g (1lb) boneless leg of lamb
1 small onion, grated
2 cloves garlic, crushed
½ teaspoon salt
1 teaspoon sambal ulek or 2 fresh red chillies, seeded and crushed
½ teaspoon dried shrimp paste (trasi)
1 tablespoon tamarind liquid
1 tablespoon dark soy sauce
2 tablespoons fresh grated or desiccated coconut
Cut lamb into small cubes. Combine grated onion with all other ingredients. If using desiccated coconut, moisten with a tablespoon of hot water. Mix marinade well into the meat, cover and leave at room temperature for 2 hours or longer in refrigerator.
Thread onto bamboo skewers. Grill, turning frequently and taking care that the coconut does not burn.
Serve with rice and  Satay Sauce 
 
 
Saté Manis 
(Sweet Satay)
Ingredients (Serves 4-6)
750g (1½lb) fillet or rump steak
1 tablespoon palm sugar or substitute
1 clove garlic, crushed
½ teaspoon salt
2 tablespoons dark soy sauce
1 tablespoon oil
1 teaspoon ground cumin
Cut beef into 2cm (¾inch) cubes. Thread 4-5 cubes onto each bamboo skewer, not pushing them too close together (if skewers have been soaked in cold water for 1 hour beforehand, it stops them burning when satay is cooking).
Combine sugar with garlic, salt, soy sauce, oil and cumin. Stir until sugar dissolves. Pour into a long shallow dish and put satay into the marinade, turning each one so that the marinade coats the meat. Cover and refrigerate for a few hours.
Cook over hot coals or under a hot grill for approx. 15 minutes, not too close to the source of the heat, as meat should be well done, never rare in satay. Turn skewers every 5 minutes and brush with marinade. Server hot accompanied with Satay Sauce
 
 
Saté Bumbu 
(Spicy Satay)
Ingredients (Serves 4-5)
500g (1lb) lean topside or stewing steak
2 tablespoons dark soy sauce
2 tablespoons tamarind liquid
1 medium onion, roughly chopped
2 cloves garlic
½ teaspoon laos powder
½ teaspoon sambal ulek
½ teaspoon ground black pepper
½ teaspoon dries shrimp paste (trasi)
2 tablespoons peanut oil
½ cup coconut milk
3 curry leaves
1 stalk lemongrass or 2 strips lemon rind
2 teaspoons palm sugar or substitute
Trim meat and cut into long strips 2-2.5cm (¾-1 inch ) wide and about 6mm (¼ inch) thick. Put soy sauce, tamarind liquid, onion and garlic into electric blender and blend into a smooth paste. (If belnder is not available, finely grate onion and garlic, then mix with liquid).
Mix in laos, sambal ulek, papper and crushed trasi. Heta peanut oil in a wok or frying pan and fry the belnded mixture, stirring constantly until it turns brown and comes away from the sides of the pan. Add meat and fry, stirring, for a minute or so until the meat changes colour. Add coconut milk, curry leaves, lemongrass and sugar. Stir, reduce heat and simmer uncovered until sauce is very thick and almost dry.
Thread the meat on bamboo skewers, one strip to each skewer, looping it like a ruffled ribbon. Keep meat at pointed end of the skewer, leaving the rest of the skewer for holding. It may be wise to wrap strips of foil around the exposed end of skewer. Grill over hot coals or under hot grill until lightly browned. If there is any leftover sauce in the pan, spoon it over the satay to serve.
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