Wednesday, September 7, 2011

Coconut Beef Satays--For Hurricane Season

Grilling season is still going on, but that is not the reason for my today's post and recipe. We were lucky in my area not to be in any way hurt by Hurricane Irene. On the same Saturday evening when Irene was picking up around DC we were able to land at Dulles Airport in a pouring rain quietly and smoothly. But some were not so lucky. My niece, visiting her friends in New Jersey experienced (I guess for the first time in her life) a five day long power outage.

I think many understand how long those day feel in our "modern" civilization when you no access to phone, computer, or even TV. No light for reading either. And If you are one of those people who like me have this sleek and shiny electric cooktop (which otherwise I love deeply as it heats to a maximum temperature and cools down in just nine seconds) you may have had no warm meal for five days either. My niece survived on grilled food and just wished to have more grilling ideas.

Power cuts, which happen on my street from time to time, due to weather condition was one of the reasons I decided to get a beautiful new outdoors kitchen and grill, to have a backup gas option when disaster strikes. At the same time I started to enjoy grilling and I do that at least once a week. Here is my latest grilling recipe, which comes from the Asian culinary tradition.

Coconut Beef Satays

1 lb skirt steaks cut into thin slices (in Asian food stores you can buy them already thinly sliced),
1 lime,
2 garlic cloves,
1 tbsp dark brown sugar,
2 tsp ground coriander,
2 tsp ground cumin,
1 tsp turmeric,
4 tbsp coconut milk,
salt and pepper.

1. Squeeze juice from the lime and sprinkle over steaks.
2. In a small bowl mix garlic, salt, sugar, coriander, cumin, turmeric, and coconut milk and make a thick paste.
3. Rub it all over the steak strips. Cover and marinate for a minimum an hour, but preferably overnight.
4. Thread beef on bamboo skewer, brush gently with oil on top.

5.Grill quckly on a very hot grill.

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