Indonesian Beef Skewers with Spicy Acar
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Indonesian Beef Skewers with Spicy Acar
Recipe by Gracia Segar
Serves: 4
Prep Time: 15 mins (plus marinating time)
Cook Time: 30 mins
Ingredients
500g beef oyster blade
Bamboo skewers, soaked in water for at least 1 hour
Fried shallots, for garnish
Beef Marinade
2 tbs coriander seeds, toasted and crushed
1 lemongrass stalk, finely sliced
2 garlic cloves
3 French shallots
1 cup ABC sweet soy sauce (kecap manis)
3 makrut lime leaves, finely sliced
½ lime, juiced
Salt and white pepper, to taste
Glaze
¼ cup salted butter, melted
3 tbs ABC sweet soy sauce (kecap manis)
1 lime, juiced
Spice Acar
2 shallots, finely sliced
1 Lebanese cucumber, cut into chunks (centre removed)
1 carrot, julienned
2 bird’s eye chillies, finely sliced
1 cup white vinegar
½ cup caster sugar
¼ cup warm water
Salt, to season
Method
Cut the beef oyster blade into 0.5cm strips.
To make the marinade, place coriander seeds, lemongrass, garlic, and French shallots in a food processor and blend to a smooth paste. Combine the spice paste with sweet soy sauce, lime juice, and finely sliced makrut lime leaves. Season with salt and white pepper. Add the beef strips and mix well. Refrigerate and marinate for 20 minutes or overnight. Once marinated, skewer the beef and leave it at room temperature before cooking.
To make the glaze, mix melted butter, kecap manis, and lime juice in a bowl. Set aside.
For the spicy acar, combine white vinegar, caster sugar, warm water, and chillies. Mix until the sugar dissolves. Add carrot, cucumber, and French shallots. Stir well and set aside to cool.
Heat a griddle pan over high heat. Grill the beef skewers, turning to sear all sides, while brushing with the glaze. Cook until the glaze is caramelised and the beef is cooked to your liking.
To serve, place the skewers on a platter and let rest for a few minutes. Garnish with fried shallots and serve with spicy acar on the side.
