Everybody loves a good satay sauce and this Indonesian version is no exception. It’s delicious and quite versatile, as we have mentioned before you use as per the recipe or transform into a casserole.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

Indonesian beef satays with traditional peanut sauce

• 600g lean diced beef
• Soaked Bamboo skewers

for the marinade

• 2 tablespoons peanut oil
• pinch turmeric
• 1 tablespoon of kecap manis
• 1 large clove garlic, crushed
• 1 kaffir lime leaf, finely sliced
• juice of 1 lemon
• 1 teaspoon chilli sauce
• 1 tablespoon peanuts, finely ground

for the traditional peanut sauce

• 1 cup roasted peanuts
• 1 onion, finely chopped
• 4 cm piece ginger, finely chopped
• 1 clove garlic, chopped
• 2 kaffir lime leaves, sliced
• 3 tablespoons kecap manis
• ¼ cup warm water
• 2 small red chilli, chopped
• ½ lime juiced
• 1 tablespoon peanut oil
• lime cheeks for garnish

Thread the beef onto soaked bamboo skewers. Combine all the marinade ingredients in a small bowl and mix well. Place the beef satay sticks into a shallow non-metallic dish and pour over the marinade turn and coat well. Allow to marinate covered in the fridge for at least 1 hour or up to 24 hours. Whilst the skewers are marinating. Make the peanut sauce. You can either use a small food processor or a mortar and pestle. Place the peanuts in the work bowl of a food processor and process until fine. (or grind nuts in the work bowl of a food processor) Add the onion, ginger, garlic and kaffir lime leaves and mix well. Add the kecap manis, warm water, chilli, lime juice and peanut oil. Blend until well combined. Warm prior to serving. Heat a BBQ or Griddle Pan on medium high and cook the satays 5-6 minutes turning frequently. Serve Satays hot with warm peanut sauce and cucumber salad, garnish with lime cheeks. Serves: 4 -6

Tips. These satays can be made with lamb, pork or chicken and are delicious for any BBQ occasion. Satays maybe prepared up to 24 hours prior to cooking, just keep refrigerated until required. If you are time poor you can purchase good quality satay sauce in the supermarket rather than making it.