Singapore Beef Sates

Sate plays the same role in Singapore as the hot dog does in the U.S

An iconic, affordable street food enjoyed by rich and poor-like. So to have your satay named the best in Singapore is a great honor

especially if you're a foreigner. I give you beef satay in the style of my chef-son Jake

The ideal steak for satay is rib-eye, especially a nice fat rib-eye

This fat will melt as the satay's grill, keeping them moist and flavorful

Cut the steak into strips that are about one inch wide and one quarter inch thick, then one inch square

The next step is to marinate the meat, and it starts with a sort of Asian rub

Brown sugar, ground coriander, ground cumin, ground turmeric, black pepper, and black pepper

I going to stir the dry ingredients into the meat first That way you get better crusting of the spices on the meat Once the beef is thickly crusted with the spices

add the liquid ingredients, a fish sauce made with fermented anchovies, you could also use soy sauce, and a little vegetable oil

For the best results, let the meat marinate for at least four hours

four hours. And here's a batch of beef that I marinated earlier

To form the satis, you want to thread the squares of beef onto bamboo skewers

And I like to leave about half the skewer exposed so you have a handle to pick it up with

I'm working on a habachi type of Asian grill. And what you want to do

The way you control the heat with the habachi, you open this vent hole more air comes in through the bottom and you get a higher heat on top And just as with a conventional Western grill you want to brush the grill grate to clean it

And to oil the grill grate, you can take a piece of steak fat

and rub it over the bars of the grate. Now, in Asia, you'd use a very slender grill

especially designed for saute, so slender that it holds only the meat and the skewer sticks over the edge

and doesn't burn. To achieve the same effect in North America, you simply lay a grill shield over part of the grill

and then place your satis directly on the grill. The cooking time on the satis is quick

It's about three to four minutes per side. remember every grill, even a small Asian grill

has its hot spots and cool spots so if the satis are browning faster in the center than on the edge all you need to do is just kind of move the ones in the middle to the edges

Once the sattes are browned on one side, simply turn them over

And you can see how the melting fat makes the meat sizzle. And the sates are, you know, the satease

look golden brown on both sides, so we'll just transfer them to a plate

And the scent of toasted cumin and spice is unbelievable. And the traditional accompaniments for Singapore beef satay

are peanut sauce and cucumber relish. The recipes are on our website

So the way you eat satay is you dip it in the peanut sauce

This beef is so tender, and the spices are really intense