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Serving
carts, wheeled by brightly turbaned Malaysian waiters, bring on the
spicy specialties (including fine curries) of this island-nation to the
table. Tables and chairs are of bamboo at rattan.*
SATAY
Beef
on Skewers**
1/2 cup
packaged finely grated coconut
3/4 cup heavy cream
2 pounds sirloin steak cut 1/2 inch thick
1/2 cup minced onions
1 clove garlic, minced
1 & 1/2 teaspoons salt
1/2 teaspoon crushed dried red peppers
1/2 teaspoon ground coriander
1/2 teaspoon tumeric
1 teaspoon sugar
3/4 cup ground almonds
3 tablespoons sesame or vegetable oil
2 tablespoons lemon juice
Rinse
the coconut under cold running water, drain and combine with the cream
in a saucepan. Bring to a boil, let stand 30 minutes, then
drain
well and discard the coconut. Reserve the cream.
Cut the
steak in 3/4 inch squares. Pound or chop to a paste the
onions,
garlic, salt, red peppers, coriander, tumeric, sugar, and almonds.
Toss the meat in the mixture and let stand 30 minutes.
Using
8 skewers, threat the meat on them. Reserve any spice mixture
that doesn't adhere. Broil the skewers 3 inches from source
of
heat for 8 minutes or to deseired degree of rareness, turning the
skewers frequently.
While the meat is broiling, combine the
coconut cream, oil, lemon juice, and reserved spice mixture.
Cook
over low heat and serve as a sauce with the broiled meat.
8 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.) |
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