Satay Skewers with Peanut Dip

Ingredients

• 500 g beef (fillet or loin)
• 1 walnut-sized piece galangal
• 1 stalk fresh lemongrass
• 1 tsp coriander seeds
• 1 tsp cumin powder
• 0.5 tsp Salt
• pepper (ground)
• 2 tbsp sugar
• 1 tbsp curry powder
• 2 tbsp peanut oil
• 150 g unsalted peanuts
• 2 tbsp peanut butter
• 1 tsp curry powder
• 1 red chopped chili pepper
• 1 chopped shallot
• 2 tbsp peanut oil
• 1 lemon (juice and zest)
• Salt
• Cayenne pepper
• 200 ml coconut milk
• 100 ml chicken broth

Instructions

1. 1.

   Cut the beef into approximately 3x3 cm cubes.

2. 2.

   Soak wooden skewers in water so they do not burn on the grill.

3. 3.

   Peel and finely chop galangal. Wash lemongrass and slice thinly. Crush both with coriander seeds and cumin kernels in a mortar. Add salt, pepper, 2 tbsp sugar, curry powder, and 3 tbsp of the thick layer from above the coconut milk; mix well. Combine this mixture with the beef cubes, stir thoroughly, cover, and marinate for 1 hour.

4. 4.

   Roast peanuts without oil in a pan, remove and let cool.

5. 5.

   Sauté shallot and chili cubes in hot oil. Add roasted peanuts, peanut cream, curry, lemon juice and zest, coconut milk, and chicken broth; mix and put into the pan.

6. 6.

   Simmer the peanut sauce over low heat for about 10 minutes until thickened. Season with salt and cayenne pepper.

7. 7.

   Thread beef cubes onto the soaked wooden skewers.

8. 8.

   Cook skewers in a hot oil grill pan or on the grill from all sides for a total of about 8 minutes, turning occasionally, until golden brown. Serve with peanut sauce.