Spicy Ground Beef Satay
1 medium yellow onion, diced
2 cloves garlic, chopped
2-inch piece fresh ginger, grated
1 anchovy, mashed
1 scallion, roughly chopped
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon curry powder
1 teaspoon ground cloves
1 teaspoon chili powder
½
cup roasted peanuts, roughly chopped
½
bunch fresh cilantro
2 eggs
1 tablespoon all-purpose flour
1 pound ground beef
Salt and ground black pepper, to taste
1 teaspoon tamarind concentrate
1 cup water
¼
cup soy sauce
4 tablespoons brown sugar
2 tablespoons sesame oil
In a shallow bowl filled with water, soak 10 bamboo skewers.
In a food processor, pulse the onion, garlic, ginger, anchovy, scallion, cumin, cardamom, curry powder, cloves, chili powder, peanuts, cilantro, eggs and flour until finely chopped. Transfer the mixture to a large bowl.
Add the beef, then use your hands to knead the mixture until well combined. Form the mixture into logs roughly 4 inches long and 1 inch round. Gently insert a skewer into each log. Alternatively, the logs can be formed around each skewer. Set aside.
In a small bowl, whisk together the tamarind concentrate and water. Set aside.
In a small saucepan over medium-high, combine the soy sauce and brown sugar. Bring to a boil, then reduce to a simmer. Add the tamarind mixture and simmer until it thickens. Remove from the heat and stir in the sesame oil. Set aside.
Heat a grill to medium. Brush the grill grates with olive oil.
Grill the skewers until one side is cooked through, about 2 minutes. Carefully turn the skewers and let cook for another minute, basting with the glaze. Repeat until the beef is cooked fully, about 1 to 2 more turns.
Serves five.
Associated Press