ANNA OLSON’S SINGAPORE BEEF SATAY WITH ROJAK SALAD

I have such fond memories of visiting the satay street alongside Lau Pa Sat market in downtown Singapore. Everyone sits along long tables as the charcoal smoke from the satay stalls wafts down the street as platters of sataya skewers are dropped in front of you. While not a traditional pairing with satay, I love the cooling effect of rojak, since it refreshes and cleanses your palate in between bites of the flavourful satay (and yes, I even like adding sambal belacan to it!)

Makes: 12 large or 24 small skewers Prep Time: 20 minutes Cook Time: 4 minutes

Satay:

1 cup (125 g) peeled onion, roughly chopped

1 inch (2.5 cm) peeled ginger, sliced

2 garlic cloves, peeled

2 tbsp (30 mL) maple syrup (or cane sugar)

1 tbsp (15 mL) water

2 tsp (6 g) ground turmeric 1 tsp (3 g) ground coriander 1 12-16 oz (350-450 g) piece beef chuck tender

Salt

Satay sauce:

1/ 2 cup (125 g) peanut butter 1/ 2 cup (125 mL) coconut milk 2 tbsp (30 mL) lime juice

1 tbsp (15 mL) maple syrup (or cane sugar) Sambal or sambal belacan, to taste

Rojak:

1/ 2 cup (250 g) fresh pineapple, diced

1 cup (250 mL) diced cucumber 1 mango, peeled and diced 1 large apple, diced

1 cup (300 g) diced firm tofu 2 tbsp (30 mL) hoisin sauce 2 tbsp (30 mL) soy sauce

2 tbsp (30 mL) maple syrup (or cane sugar)

2 tbsp (30 mL) lime juice Sambal or sambal belacan, to taste

Toasted sesame seeds and peanuts for sprinkling

1. Puree onion, ginger, garlic, maple syrup, water, turmeric and coriander in a blender until a smooth paste. Measure out 2 tbsp (30 mL) for the satay sauce and place the rest in a flat dish.

2. Trim the silver skin from the chuck tender (there is a little bit on each side). Cut beef into thin strips against the grain and toss in the marinade. Cover and refrigerate for at least 1 hour, up to 6 hours.

3. Prepare peanut sauce. Heat the peanut butter, coconut milk, lime juice, maple syrup and the reserved 2 tbsp (30 mL) of the satay marinade in a small saucepan over medium heat, whisking until smooth. Add sambal to taste and set aside.

4. For the rojak salad, toss all of the ingredients together and chill until ready to serve. Sprinkle with sesame seeds and peanuts right before serving.

5. Heat a grill or barbecue on high. Skewer the marinated beef onto soaked bamboo skewers (double up on the beef if making larger ones). Season the beef lightly with salt and grill for about 2-4 minutes to desired doneness, turning halfway through cooking. Serve the satay immediately, with the peanut sauce and rojak on the side.