Singapore Beef Satay with Rojak Salad

Prepare the beef satay. Purée the onion, ginger, garlic, maple syrup, water, turmeric and coriander in a blender until a smooth paste. Measure out 2 Tbsp for the satay sauce and place the rest in a flat dish.

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

Prepare the 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.
Prepare the rojak salad. Toss all of the ingredients together and chill until ready to serve. Sprinkle with sesame seeds and peanuts right before serving.
Heat a grill or BBQ 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.
Satay are the perfect “sharing” food, whether served as appetizers or part of a bigger meal.

Traditional rojak salad uses jicama, which is crunchy and has an interesting starch and sweet characteristic. Not always available in Canada, I use apple in place of the jicama (we have apples everywhere here!).

Freeze any leftover coconut milk. Pour milk in an airtight container, such as a storage container with a lid or a sealed plastic bag, and freeze until you need it again. Thaw in the fridge before using.