4
Veal tenderloin satay
30 - 60 minutes
veal tenderloin
*
grilling
barbecuing
Preparation
Cut the tenderloin in cubes of approximately 2,5x2,5 cm and marinate with 2 spoons of soy sauce, ½ spoon of sesame oil and pepper. Cover and set aside.
Mix the carrot julienne and beansprouts with some sushi vinegar and set aside.
Glaze the onions and garlic in a drop of sesame oil, add the cumin, coriander, galangal, ginger, sambal, ketjap and coconut milk and simmer for 10 minutes. Add the grounded peanut mix and heat but let not cook again. Season with lime juice and salt.
Make 12 skewers of the meat (soak the skewers in water for 30 minutes before) and grill the satays on a grill or barbecue to medium. Mix the carrots and bean sprouts with the paksoy.
Serve the skewers with the sweet-sour vegetables, sauce on top and finish with some Seroendeng (coconut/peanut mix), fresh coriander, spring onions and or fried crispy onions.
Salamat makan!
Ingredients:
- 600 gr veal tenderloin
- 1 onion chopped fine
- 2 cloves garlic chopped fine
- 2 dl coconut milk
- 1 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp sambal badjak
- 1 tsp Laos/galangal
- 10 gr fresh grated ginger
- 2 tbsp sweet soy sauce (ketjap manis)
- 100 gr roasted peanuts ground in a mortar or kitchen machine
- 1 fresh lime
- 100 gr carrot julienne
- 100 gr beansprouts
- 100 gr paksoy thin cut
- Sushi vinegar
- Sesame oil
- Light soy sauce
- Pepper and salt to taste
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