500 g beef tendon
Skewers for the beef tendon
150 g peanuts, fried or toasted
30 g shallots
20 g garlic
15 g candlenut
50 g curly red chili
20 g red cayenne pepper
2 kaffir lime leaves
65 ml coconut milk
30 g sweet soy sauce
60 g brown sugar
8 g sugar
7 g salt
5 g chicken stock powder
300 ml water
Fry shallots, garlic, candlenut, curly red chili, and red cayenne pepper until half cooked.
Blend the par-fried ingredients together with peanuts and 300 ml of water until smooth.
Pour the blended peanut sauce into a pan and add the lime leaves. Cook for 20 minutes over medium heat, stirring continuously until the sauce is thickened, and the oil starts to separate. Add the rest of the ingredients and keep stirring until the ingredients are evenly mixed then set aside.
Clean and boil the beef tendon for 30 minutes.
Cut into 1 cm cubes.
Then skewer about 4 - 5 pieces of beef tendon per skewer.
Slather 100g of peanut sauce on each skewered beef tendon. Grill the beef tendon satay while basting it with peanut sauce evenly until browned, then set aside.
Prepare a serving plate, arrange the beef tendon satay on plate, and pour the remaining peanut sauce on the satay.