Recipe - Sate Ampet Sasak Or Mixed Beef Satay

300 g (10 oz) beef topside
300 g (10 oz) beef heart
300 g (10 oz) beef liver
Lime or lemon wedges

SPICE PASTE
2 Red chilies, seeded and
cut or sliced up
3 Bird'seye chilies
5 Cloves garlic, peeled and
cut or sliced up
One half teaspoon Dried shrimp paste
4 Candlenuts
2 One half Cm (1 in.) ginger, peeled
and cut or sliced up
One fourth teaspoon Salt
3 tablespoon Oil
2 cup Coconut milk

Prepare spice paste by grilling or blending all ingredients except oil and
coconut milk. Heat oil and saut‚ the mixture until it turns golden and
smells fragrant, then add the coconut milk and simmer until thickened.
Divide between three bowls. Cut each of the meats into squares of about 2
cm (Three fourths in.) and marinate separately in the bowls for a minimum of 2 hours.
Remove meats and reserve marinade. Thread the meat onto satay skewers and
grill until cooked. Serve with the marinade as a dipping sauce, accompanied
by lime wedges.
Posted to FOODWINE Digest 08 Feb 97 by terry pogue tpogue@IDSONLINE.COM
on Feb 9, 1997.