Saturday, July 26, 2008

Indonesian Beef Satay with Indo Fried Rice

Here we go.  We dove right into the Indonesian sweet soya sauce, Kecap Manis, and the spicy addition of something that's been in our refrigerator, Sambal Olek.  In Chinatown we picked up a pound of beef sirloin tip for about $4.50, 1 kg chicken breast for about $5, and 300 grams Prawns for about $4.  This is a great load of protein for many meals to come.

So tonight we made some beef satay and indonesian fried rice.  This was how it went down.

Beef Satay

1/4 cup Kecap Manis
2 cloves garlic
1 tsp minced ginger
1 thai chili pepper
1 tbsp vegetable oil
1 shallot

Add cubed beef to marinade and let sit refrigerated for about 4 hours.  I let it sit for about 2 and a half hours, and then brought it out of the fridge for another 30 minutes so the meat could warm up before we skewered it. 

Put 3-4 pieces on water soaked skewers and lay them out on your hot charcoal grill that you have prepared.  You can use any other hot cooking method that you want, but the charcoal grilling method is probably the best way to really caramelize the sugars coating your skewers.

Now for the Rice.  Make sure that you use rice that you've cooked and cooled.  That means either leftover long grain rice, or cook some rice and let it sit for a few hours.

Indonesian Rice

350 g long grain leftover rice
2 tbsp oil
3 eggs
1 onion
2 tbsp sambal olek (a type of chili sauce)
2 clove garlic
3 scallions sliced thin
1 tsp ground cumin
1 tsp curry powder
250 gm chicken, small diced
250 gm prawns (about 10 medium sized)
3 tbsp kecap manis (indonesian ketchup!)

Heat your wok to medium hot, add your oil and cook the egg until it's set. Set aside the egg.  Replenish oil, and add onion garlic and Sambal Olek (or chilies).  Cook until fragrant and onion is softening.  Add spices and stir for another minute.  Add the chicken and prawns.  After a couple of minutes they'll be pretty much done so add the rice.  Add the kecap manis and chopped up egg and the scallions.

Serve with the skewers and enjoy.


Foodeeze   © 2008. Template Recipes by Emporium Digital