Spiced Beef Satés

I was lucky enough to find a packet of thin sirloin steaks in Tesco, which were perfect for this dish. You need a reasonably good cut of meat, but it doesn't matter if you cook it in strips as I did, or cubes. If you haven't got tamarind powder, you can use lemon juice instead.

Serves 3

550g sirloin

1 tsp coriander seeds

1 tso cumin seeds

1 tsp tamarind powder

1 small onion

2 garlic cloves

1 tbsp sweetener

1 tbsp dark soy sauce

If you are using the thin slices, cut the beef in one inch width and the length of the steaks. You basically want long, thin strips of meat to thread on to skewers. Alternatively, cut the meat in 1 inch³ cubes.

Dry fry the spices until they are fragrant and beginning to brown, then grind them to a course powder. Put the onion, tamarind powder, sweetener, soy sauce a 3 tablespoons of water in a food processor and blend well. Mix with the spices and place in a bowl with the beef. Toss well together and leave for at least an hour to marinade.

Thread the meat strips on skewers in a concertina fashion and grill until cooked through, basting with the marinade as it cooks.

Indonesian satés are usually served with a peanut sauce, but I served mine with Sambal Kecap (spicy onion dip), Sambal Kol Kembang (spiced cauliflower), lettuce and potatoes (as my dad doesn't like rice). 

 

Sambal Kol Kembang

This Indonesian spiced cauliflower dish can be served as an accompaniment to meat dishes, or as a vegetarian dish in its own right. I have amended it to suit the Slimming World plan by substituting coconut yogurt for the coconut cream and sweetener for the sugar. 

 

Serves 4

½ syn for the entire dish

1 cauliflower

1 onion, chopped

2 cloves garlic, crushed

1 fresh red chilli, seeded

½ tsp ground turmeric

1 tub Müllerlight coconut and vanilla yogurt

1 tsp sweetener

1 tsp tamarind powder

Trim the stalk from the cauliflower and break into tiny florets. Cook in plenty of salted water for a few minutes until tender. Grind the onion, garlic, chilli and turmeric together in a food processor to form a smooth paste. Stir in yogurt, sweetener, salt and tamarind powder. Add the cauliflower and gently heat in a saucepan without boiling. 

 

Sambal Kecap

I made this to serve as a separate dip to go with the Indonesian satés (for Husband and me) as my dad doesn't like spicy food. I amended the original recipe to avoid the deep fried onions, and also wanted to thicken the sauce a little, so liquidised some of the onions after frying. I left the seeds in the chilli for extra heat, but you can remove them if you like your food less spicy. If you don't have tamarind powder, you can use lemon juice instead. It sure was potent! 

 

Syn Free on Extra Easy

1 onion, quartered, then thinly sliced

1 fresh red chilli

3 cloves garlic

1 tsp tamarind powder

4 tbsp dark soy sauce

Sauté the onion in Fry Light for around 10 minutes, until it is quite brown and sticky. Liquidise half the onion with the garlic, chilli, tamarind powder (or lemon juice), and soy sauce. Mix it all together with the other half of the fried onions and leave for at least an hour for the flavours to develop.