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Singapore Chef Says It With Satay : He Prepares Dish in the Manner of Asian Street Vendor

January 09, 1986|ROSE DOSTI | Times Staff Writer

Satay is a Southeast Asian street food that has made its way to elegant restaurants and homes throughout the world.

Chef Othman Lasim, who, with his partner, Eddie Lim, will open Singapore Satay, an all- satay restaurant at the Bonaventure Hotel, was in Los Angeles recently to prepare beef or chicken on a stick in the typical manner of a street vendor in Singapore.

Dressed in a Malaysian costume, he dabbed the meat with oil, fanned the fire and used a three-sided pole to string the satays. The meat, marinated in a mixture of garlic, shallots, ginger, lemon grass and coriander, and grilled over coals, is served with a spicy peanut sauce made with tamarind paste and ground peanuts.

Here is Othman's recipe for Singapore Satay. The unusual ingredients, such as lemon grass, galangal and tamarind paste are found in Southeast Asian food stores.

SINGAPORE SATAY

1 pound boneless chicken breast, beef steak or lamb

2 shallots

2 cloves garlic

1 teaspoon coriander or curry powder

1 teaspoon powdered cumin

1 teaspoon dry ginger

1 teaspoon salt

1/4 cup sugar

4 ounces lemon grass, snipped

3 ounces galangal (aromatic root)

3 dozen bamboo skewers

1 tablespoon oil

1 small cucumber, cut into wedges

Satay Sauce

Cut meat into strips or cubes and place in a shallow pan. Grind together shallots, garlic, coriander, cumin and ginger. Add salt and sugar, lemon grass and galangal. Pour over meat, turning to coat well. Marinate meat about 30 minutes. Soak skewers in water a few minutes.

Thread meat on skewers. Place meat over hot coals and grill, basting occasionally with oil. Serve with cucumber wedges and dip in Satay Sauce. Makes 6 servings.

Satay Sauce

8 dried red chiles

2 cloves garlic

2 shallots

1/4 cup peanut oil

1 cup peanuts, finely ground

1/4 cup thin tamarind paste or lemon juice

1 cup water

1/4 cup sugar

Salt

Grind together chiles, garlic and shallots. Heat oil and add chile mixture. Stir-fry 5 minutes. Stir in peanuts and tamarind paste. Add water, sugar and salt. Bring to boil. Serve as dipping sauce for satay.

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