Name Malay Beef


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* 300 ml (1/2 pint) milk
* 50 g (2 oz) desiccated coconut
* 2,5 cm (1 inch) piece fresh root ginger, peeled and finely chopped
* 2 small chilli peppers, deseeded and finely chopped
* 1 tablespoon dark brown sugar
* 1/2 teaspoon cayenne
* 4 small quick-fry tenderized beef steaks
* salt and pepper

1. Put the milk and coconut in a small pan and then heat gently. Add the ginger, chillies, sugar and cayenne to the milk and then remove the pan from the heat and set aside. Reserve 4 tablespoons of this coconut marinade.
2. Cut the steak into long 2,5 cm (1 inch) wide strips. Season lightly with salt and pepper and lay the meat in the coconut milk. Cover and leave to marinate in the refrigerator or a cool place for at least 2 hours, overnight if possible.
3. Thread the meat on to 4 wooden or metal skewers and place on an oiled grid. Grill over hot coals on a preheated barbecue, basting with the coconut marinade occasionally, for 3-4 minutes on each side. Heat the remaining reserved marinade and serve with the meat. Boiled rice and a cucumber salad complement this spicy dish.

Serves: 4

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