Contribution…

My missus did most of the cooking for our Chinese New Year reunion dinner but I did mention that I chipped in a bit and this was my contribution…

We still had four packs of this New Zealand ribeye beef…

…in the freezer and I thought it would be a nice change from the usual curry to cook it with satay sauce…

…instead. I cut the meat into smaller and thinner slices and after going through two packs, I found that I already had a lot so I put back the remaining two into the freezer to cook in any way and whenever we want.

These were the ingredients…

…that I added. I fried the chopped Bombay onion in a bit of oil before adding the serai (lemon grass) from my garden, bruised at the ends and the beef that I had already mixed well with the satay sauce.

The colour did not look all that nice so I added a bit of tomato sauce, only to regret it later as I felt it affected the overall taste a bit – I think it was more like satay as we know it without the addition. There was some crushed (freshly fried) peanut in the kitchen and I also added that to give it a stronger nutty taste.

It dried up very fast so I had to add water, a little at a time and let it simmer long enough for the meat to become tender before adding the finely cut daun kunyit (turmeric leaves) – they usually add that in beef rendang. Finally, it was done and I dished everything out…

I would say it was nice. We do cook using the satay sauce quite frequently but usually, we would use pork – not so much with chicken (we usually cook curry with that). Personally, I do feel it is nicer with beef.