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BEEF SATAY WITH NASI GORENG

Satay is up there for me flavour-wise; it’s an excuse to have peanut butter in a recipe, but as I’m sure you are aware it’s a classic combo. This recipe, although not the lightest in this chapter, makes me feel good – it’s full of flavour. The nasi goreng rice is pushing the boat out a little but it really is worth the effort and it’s a great way to get you experimenting in the kitchen!

READY IN 55 MINUTES, PLUS MARINATING TIME

SERVES 4

3 tbsp Thai red curry paste

4 tbsp crunchy peanut butter

250ml coconut milk

1 tbsp soy sauce

¼–1 tsp chilli flakes (optional)

2 tsp sugar

600g rump steak, trimmed and sliced into strips

FOR THE RICE

½ tsp dried shrimp paste

1 tsp sugar

2 garlic cloves, peeled and crushed

1 red chilli, deseeded and finely diced

2cm piece of fresh ginger, peeled and grated

1 tbsp tomato purée

1 tbsp soy sauce

2 tbsp groundnut oil

6 large shallots, peeled and thinly sliced

2 eggs, beaten with a drop of water

1 red pepper, deseeded and cut into small chunks

250g cooked long-grain rice

1 tbsp light soy sauce

4 spring onions, chopped

1 tbsp chopped unsalted peanuts

1 lime, cut into wedges

1. Start by making the satay sauce. Cook the curry paste in a saucepan over a medium heat for 1 minute until it becomes fragrant. Stir in the peanut butter, coconut milk, soy sauce, chilli (if using) and sugar. Warm through and stir until well combined. Put the sauce to one side to cool completely.

2. Drizzle about one-third of the satay sauce over the meat, cover and marinate in the fridge for at least 3 hours, or overnight.

3. Now start on the rice. Put the shrimp paste and sugar in a bowl with a tablespoon of boiling water and stir until the sugar dissolves and you have a smooth paste. Stir in the garlic, chilli, ginger, tomato purée and soy sauce so everything is well combined.

4. Heat 1½ tablespoons of the oil in a large frying pan or wok and fry the shallots over a medium heat until they are crisp and brown. Fish them out with a slotted spoon and drain on kitchen paper. If the pan is dry add the remaining sesame oil, then pour in the beaten eggs and scramble them; remove from the pan once cooked.

5. Preheat the grill or a griddle pan to high while you thread the steak on to 12 skewers (see tip). Cook for 4–5 minutes on each side until cooked through.

6. Meanwhile gently reheat the remaining satay sauce in a small saucepan and turn up the heat under the wok. Cook the paste in the wok for 1 minute to release the spices, then add the pepper and fry for 2–3 minutes. Add the rice, stirring and cooking until everything is heated through and amalgamated (add a drop of oil if it starts to stick). Return the egg to the pan along with the soy sauce and fork through.

7. Divide the rice between four plates and top with three skewers per plate. Sprinkle over the crispy shallots, spring onions and peanuts. Give everything a squeeze of lime and serve with the extra satay sauce for dipping.

VIRGIN TIP

Dried shrimp paste is available in most supermarkets now – look in the ‘speciality ingredients’ or ‘world foods’ aisle. However if you don’t have any you can use fish sauce instead.