Satee
Satee is a tangy beef dish where caramelized onions meet bright lemon and soy sauce in perfect balance. The technique of cooking onions slowly until they turn deep golden brown creates a natural sweetness that grounds the acidity, while ground coriander adds an unexpected warmth. This Indonesian classic demonstrates how a handful of pantry staples, when treated with patience and precision, can create something far more complex than the sum of its parts.
Instructions
To make the marinade for the satee put in the container of an electric blender: 1 large onion, coarsely chopped 2 cloves of garlic Juice of 2 lemons 2Tbs. of sugar 1 cup of soy sauce 1 tsp. salt 1 tsp. ground coriander for beef (or chicken) or 1 tsp. ground ginger for pork 1 cup of oil Blend thoroughly and pour over: 5 lbs. of beef or pork tenderloin, cubed DO NOT marinate overnight, but only for a few hours.
Place the meat on: 36 skewers Blend well: 1 cup of oil 2 Tbs.
Soy sauce Pour into a large shallow dish.
To keep meat from becoming dry, roll each skewer in seasoned oil before frying.
Satee is also excellent when barbecued..
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