Entree: Timor-Leste – National Cuisine – Sasate (Grilled skewered marinated meat with tamarind and coconut flavors)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 25 min

Ingredients

- 1 lb (454 g) beef sirloin, cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) tamarind paste
- 2 tbsp (30 ml) palm sugar or brown sugar
- 2 tbsp (30 ml) fish sauce
- 3 cloves garlic, minced
- 2 shallots, minced, approx. 2 oz (60 g)
- 1 stalk lemongrass, white part finely chopped, approx. 1 oz (30 g)
- 1 tsp (5 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric
- 1–2 red chilies, finely chopped, or 1 tsp (2 g) red chili flakes
- 2 tbsp (30 ml) vegetable oil
- 8–10 bamboo skewers, soaked in water for 30 minutes
- 1 lime, cut into wedges for serving
- 1/4 cup (10 g) fresh cilantro leaves for garnish
- Salt and black pepper to taste

Instructions

1. In a bowl, whisk coconut milk, tamarind paste, palm sugar, fish sauce, minced garlic, shallot, lemongrass, turmeric, chopped chilies, vegetable oil, and a pinch of salt and pepper until sugar dissolves.
2. Add beef cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 2 hours or up to overnight for best flavor.
3. Preheat a grill or broiler to high and thread marinated beef cubes onto soaked bamboo skewers, leaving a little space between pieces for even cooking.
4. Grill skewers 3–5 minutes per side, basting occasionally with leftover marinade and turning until beef is charred at the edges and cooked to desired doneness.
5. Remove skewers from heat and let rest 3 minutes. Squeeze lime over the skewers and garnish with fresh cilantro.
6. Serve hot with steamed rice, grilled vegetables, and sambal or a simple chili sauce on the side.