Gastronomixs

Indonesian beef bavette satay

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Indonesian beef bavette satay

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Ingredients

1

kg

bavette (flap meat)

75

g

kecap manis (thick, sweet soy sauce)

15

g

garlic

1

 

lemon

15

g

fresh ginger

500

g

peanuts

1

 

shallot

2

cloves

garlic

1

stalk

lemongrass

½

 

chilli pepper

1 ½

tbsp

brown sugar

½

tbsp

sambal badjak (chilli paste)

½

tbsp

sambal ulek (chilli paste)

300

ml

coconut milk

100

ml

peanut oil

200

ml

water

Preparation method

  • Cut the meat into cubes and marinate with the soy sauce, lemon, ginger, and garlic for 24 hours. Once marinated, thread onto skewers.
  • To make the sauce, grind the peanuts through the mincer.
  • Fry the remaining ingredients, except for the coconut milk, in the oil.
  • Add the peanuts and coconut milk and bring to the boil, stirring continuously.
  • Thin the sauce, if necessary, by adding water.

Serving suggestions

  • Serve with baguette, chips, and salad.
  • Serve with classic Indonesian garnishes such as acar campur (pickled vegetables), cucumber, and lontong rice.

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