Yes, there is a beef satay recipe in the archive, but this one’s different. This beef satay is seasoned Vietnamese style but the dipping sauce is Indonesian / Malaysian. And the skewers used are shorter. After all, this is cocktail-sized beef satay.
What’s with the proliferation of cocktail food in the blog lately? Well, see, when I started this blog, my daughters were in grade school. What set my blog apart from the other food blogs back then were the recipes for the meals that went into the girls’ school lunchboxes. I was the mommy who cooked baon (packed food) for her kids.
Sam and Alex are all grown up and there are no more lunchboxes to prepare. I took a few days to consider what direction this blog will take. While family meals will always be at its center, I wanted something that somehow reflects the fact that we’re now all adults in the family.
I’ve always loved cocktail drinks and, in the past, Speedy mixed the drinks and I posted the recipes, but we barely scratched the surface of the art of mixing cocktails. For someone who loves learning new things everyday, that’s an interesting territory to explore. And is there anything better to pair with cocktail drinks than finger food? Don’t you just love those dainty morsels that you pick up with your fingers, pop into your mouth and, with a single mouthful, experience an explosion of flavors? I know I do. It’s high time to traverse the world of hors d’oeuvre, canapés, tapas, pinchos, botanas, picadas, tira-gostos, mezze, antipasti and cicchetti. Closer to home, there’s anju, izakaya food and, of course, dim sum.
So, I shifted my focus and changed the tagline of the blog to “Family Meals and Cocktail Parties.” And the “cocktail parties” segment isn’t just about alcoholic drinks and what to munch with them. It’s also about coffee and tea, how they are enjoyed in other cultures and what food are traditionally served with them. There’s so much to learn but I am a willing student.
That said, despite the presence of the old beef satay recipe, here is a new one that is meant to be served as a cocktail food.
- 12 strips fatty beef (sold as yakiniku-cut beef, the strips are the size of bacon rashers)
- 12 bamboo cocktail skewers
For the marinade
- Thread one strip of beef with one skewer. Repeat until all the beef and skewers have been used. Arrange the skewered beef in a single layer in a container.
- Mix together all the ingredients for the marinade. Brush on the beef. Turn the skewered beef over and brush on the opposite side. Cover the container and leave the meat to marinate. With such thin slices of beef, it doesn't take long for them to soak up the flavors in the marinade.
- In a small saucepan, mix all the ingredients for the sauce with about 1/4 cup of hot water. Bring to the boil. Simmer gently for a minute, stirring to make sure the peanut butter does not settle to the bottom of the pan. Turn off the heat and leave to infuse.
- Heat your grill. Grill the beef over high heat for two to three minutes per side.
- Arrange the beef satay on a plate with dipping sauce on the side.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.