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A lovely Southeast Asian dish with the perfect combination of salty from the soy sauce, and creamy from the rich peanut butter.

45 minutes 

Serves 4

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Ingredients:

Rice:
  • 2 cardamom pods, bruised
  • 1 cup (250ml) rice
  • ¼ cup (60ml) desiccated coconut
Satay sauce:
  • ¼ cup (60ml) peanut butter
  • 2 Tbsp (30ml) soy sauce
  • 2 Tbsp (30ml) vinegar
  • 2 tsp (10ml) grated ginger
  • ½ tsp (3ml) ground turmeric
  • 2 Tbsp (30ml) warm water

  • 400g tenderised steak
  • Salt and milled pepper
  • 1 red onion, cubed
  • Handful fresh coriander
  • 2 cups (500ml) shredded cabbage

Method

  1. Place cardamom pods in a saucepan, add rice and cook according to packet instructions.
  2. Add coconut to cooked rice, cover and set aside for 10 minutes, then fluff with a fork.
  3. Whisk sauce ingredients together.
  4. Season steak and cut into strips. 
  5. Thread onto bamboo skewers, alternating with onion. Set aside.
  6. Chargrill, pan-fry or braai skewers until done to your liking.
  7. Serve skewers scattered with coriander and with coconut rice, shredded cabbage and dipping sauce on the side.
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