Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cloves garlic, minced
- 2 teaspoons turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 pinch salt
- 1/4 cup vegetable oil
- 1 1/4 lbs lean beef or chicken or lamb or pork, sliced thinly into strips
Directions
Soak a package of small bamboo skewers in water for 2-3 hours.
Prepare all ingredients and have at hand.
Combine the seasoning ingredients in a medium size bowl and mix well.
Mix the meat with the seasoning and marinate at room temperature for one hour or refigerate overnight.
Preheat a grill or broiler.
Thread the marinated meat onto the skewers.
Cook the satays over a hot fire or broil them in the oven for 3 to 5 minutes per side, or until done.
Do not leave them un attended!
Serve immediately on a garnished plate.
The besxt flavor is from grilling, but you can broil skewers in the oven too.
Use a cookie sheet lined with aluminum foil and cake rack to keep the skewers off the foil, otherwise they will simmer in their own joices, becoming tough and dry.
Category:Malaysian Recipes
Category:Malaysian Appetizers