Ingeredients:
1/4 cup (40 grams) thinly sliced lemongrass
1/8 cup (25 grams) peeled and sliced fresh ginger
1/4 cup (40 grams) sliced shallots
5 peeled medium garlic cloves (15 grams)
2 tablespoons (18 grams) canola oil
2 tablespoons (30 grams) oyster sauce
1 tablespoon (12 grams) fish sauce
1/4 teaspoon (1 gram) turmeric power
1/3 cup (87 grams) unsweetened coconut milk
1 pound (454 grams) beef short ribs, cut Korean kalbi style, 1/4-inch thick
1/3 cup (87 grams) unsweetened coconut milk
Kosher salt, to taste
1 cup Satay Peanut Sauce
1 cup Cucumber Ajat
Instructions:
In a mortar, combine the lemongrass, ginger, shallots, and garlic; pound to a semismooth paste. Stir in the oil, oyster sauce, fish sauce, turmeric, and the 1/3 cup coconut milk and mix well. Reserve 1/4 cup of this mixture and set aside. Transfer the rest to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and let them marinate in the refrigerator for 24 hours (you can get away with marinating for 6 hours at a minimum, though the satay will have less depth of flavor).
When it is time to cook the ribs, preheat your grill until very hot. I highly recommend cooking satay on an outdoor grill over charcoal briquettes, but gas will suffice (cook them indoors in a grill pan only if you have a very good exhaust system, since they generate a lot of smoke). Make the baste by mixing the reserved 1/4 cup marinade with the 1/3 cup coconut milk. Grill the ribs for about 2 minutes on each side (a little more or less, depending on how you like your meat). As they cook, brush the ribs with the basting liquid and a sprinkling of salt. Let the cooked ribs rest for 2 minutes before serving with the satay peanut sauce and cucumber ajat. Accompany with jasmine or sticky rice or slices of toasted white bread.
Recipe Card
Beef Short Ribs Satay (Satay Kra-Toog Ngua)
Ingredients
- 1/4 cup 40 grams thinly sliced lemongrass
- 1/8 cup 25 grams peeled and sliced fresh ginger
- 1/4 cup 40 grams sliced shallots
- 5 peeled medium garlic cloves 15 grams
- 2 tablespoons 18 grams canola oil
- 2 tablespoons 30 grams oyster sauce
- 1 tablespoon 12 grams fish sauce
- 1/4 teaspoon 1 gram turmeric power
- 1/3 cup 87 grams unsweetened coconut milk
- 1 pound 454 grams beef short ribs, cut Korean kalbi style, 1/4-inch thick
- 1/3 cup 87 grams unsweetened coconut milk
- Kosher salt to taste
- 1 cup Satay Peanut Sauce
- 1 cup Cucumber Ajat
Instructions
- In a mortar, combine the lemongrass, ginger, shallots, and garlic; pound to a semismooth paste. Stir in the oil, oyster sauce, fish sauce, turmeric, and the 1/3 cup coconut milk and mix well. Reserve 1/4 cup of this mixture and set aside. Transfer the rest to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and let them marinate in the refrigerator for 24 hours (you can get away with marinating for 6 hours at a minimum, though the satay will have less depth of flavor).
- When it is time to cook the ribs, preheat your grill until very hot. I highly recommend cooking satay on an outdoor grill over charcoal briquettes, but gas will suffice (cook them indoors in a grill pan only if you have a very good exhaust system, since they generate a lot of smoke). Make the baste by mixing the reserved 1/4 cup marinade with the 1/3 cup coconut milk. Grill the ribs for about 2 minutes on each side (a little more or less, depending on how you like your meat). As they cook, brush the ribs with the basting liquid and a sprinkling of salt. Let the cooked ribs rest for 2 minutes before serving with the satay peanut sauce and cucumber ajat. Accompany with jasmine or sticky rice or slices of toasted white bread.
-
Chocolate Pecan Turtle Clusters
Is there any candy more perfectly satisfying than a turtle? That iconic combination of buttery caramel, toasted pecans, and rich chocolate is a true masterpiece of texture and flavor. But what if you could skip the fuss of a candy thermometer and create that same magical treat in mere minutes? Welcome to the world of…
-
Exploring Black Pepper Oil: Traditional Uses and Current Evidence
Important Note: This article discusses traditional uses and preliminary research on black pepper essential oil. It is not medical advice. Always consult a healthcare provider before using essential oils for health purposes, especially if you have medical conditions or take medications. Black pepper (Piper nigrum) has been a cornerstone of traditional medicine systems like Ayurveda…
-
High Protein Crunch Bars
In the quest for the perfect snack—one that truly satisfies hunger, fuels your body, and actually tastes good—store-bought protein bars often fall short. They can be expensive, loaded with sugar alcohols and unrecognizable ingredients, and their texture often leans toward chalky or overly dense. What if you could create a better bar at home? One…