Ingredients for Beef Short Ribs Satay (Satay Kra-Toog Ngua)

• 40g (40 grams) thinly sliced lemongrass

• 20g (25 grams) peeled and sliced fresh ginger

• 30g (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 teaspoons (1 gram) turmeric power

• 80ml (87 grams) unsweetened coconut milk

• 450g (454 grams) beef short ribs, cut Korean kalbi style, 1/4-inch thick

• 80ml (87 grams) unsweetened coconut milk

• Kosher salt, to taste

• 240ml Satay Peanut Sauce

• 240ml Cucumber Ajat

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 80ml coconut milk and mix well. Reserve 60ml 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 flavour).

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 60ml marinade with the 80ml 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.

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