Indonesian BBQ Satay Beef and Squid

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile while sunflower seed butter is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos are often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more economical.

Slice the 400 g porter house steak thinly after partially freezing it for 30-40 minutes.

Defrost the calamari rings if frozen.

In a bowl, mix 1 cup of ketchup manis, 2 tablespoons of chopped lemongrass, 2 finely chopped bird's eye chilies, and 3 grated cloves of garlic to create the marinade.

Place the sliced beef in a sealable bag and pour half of the marinade over it, sealing and coating the beef well.

In a separate bag, place the calamari rings and pour the remaining marinade over them, sealing and coating the squid.

Refrigerate both bags overnight to marinate.

Soak bamboo skewers in water overnight to prevent burning.

The next day, remove the beef and squid from the fridge.

Thread the marinated beef onto the soaked skewers, using 3-5 pieces per skewer.

Thread the calamari onto separate skewers, arranging them flat for even cooking.

Grill the skewers over charcoal until cooked through, ensuring the beef is well done and the squid is opaque.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens