Indonesian soy and ginger beef satay (Sate daging)

Satay, or sate, is the national identity of Indonesia. It is prevalent throughout the country, but varies across the regions. Satay is recognised as one of Indonesia's national dishes. The term "Bhinneka tunggal ika" means "Unity in diversity". The concept of sate is believed to have originated in Java, where it traded with Muslims and was exposed to Islamic kebabs. The concept was adapted and localised to local ingredients, bamboo skewers to hold the meat, and local spices, such as lemongrass, galangal, and turmeric. In addition, they are almost always served with a sauce, kecap manis, peanut sauce, or a sambol, to accentuate the flavours.

From a cultural perspective, sate is readily available and part of the vibrant street vendor scene. Sate sellers can be seen fanning their flames, and you can smell grilling meats everywhere.

This is a lovely sate, mild and yet so delicious. The salt from the soy sauce, the punch of ginger and the hint of sweet come together beautifully. I took the step of concentrating the leftover marinade so that I could ladle a teaspoon of thick syrup onto the meat for an extra punch. I served this over Crispy soy and ginger roast potatoes, s side that complemented the meat very well.

Lara Lee presents recipes passed down through generations orally, as well as newer ones, in an easy-to-read format. This book is excellent for those who want to learn about this cuisine and culture.

For more delicious recipes from this cookbook, click here.

Ingredients:

For the marinade:

1/2 cup soy sauce

1/4 cup rice wine vinegar

1 teaspoon ginger paste

4-5 garlic cloves, minced

2 tablespoons palm sugar

1 teaspoon ground coriander seeds

2 teaspoons sesame oil

1 1/2 lb beef tenderloin, cut into 1-inch cubes

Skewers

Mix all the ingredients for the marinade well. Add the beef and toss in the marinade. Allow to marinate for at least 4 hours, but overnight is always better.

Add the meat pieces to a skewer, about 4 peices a skewer. Grill on a charcoal or gas grill for about 2 minutes a side. Alternatively, roast in the oven on a lined baking tray for 10-12 minutes at 375°F.

The left over marinadecan be added to a small pot and cooked until thickened, about 5 minutes.

Serve over Crispy soy and ginger roast potatoes with a drizzle of the thickened marinade on top.