Satti

Ingredients for Satti

• 500 g rib-eye or other tender beef, cut into small squares
• 6 chicken wings
• 1/2 cup coconut milk
• Barbecue skewers, soaked overnight
• 10 g annatto powder, divided
• 1/4 cup lemon or calamansi juice
• 3 tablespoons water
• 1/2 teaspoon salt
• 500 ml chicken stock
• 500 ml water
• 1 small Japanese taro, peeled
• Oil
• 1/2 teaspoon bagoong
• 1 small tomato, chopped
• 2 tablespoons coconut cream
• 1 teaspoon peanut butter
• 1/2 teaspoon curry powder
• 1 tablespoon flour
• 1/4 cup cornstarch
• 1/3 cup white sugar
• 1/2 cup water
• 2 bird’s-eye chillies
• 1 thumb-sized piece ginger
• 2 small shallots, chopped
• 1/2 teaspoon turmeric
• 1/4 teaspoon dried oregano
• Salt, to taste

How to cook Satti

1. 1.Mix 1/2 cup coconut milk, 10 g annatto, citrus juice, 3 tablespoons water, and 1/2 teaspoon salt; coat beef and chicken and refrigerate at least 12 hours.
2. 2.Blend bird’s-eye chillies, ginger, shallots, turmeric, oregano, 1/4 cup water, and remaining annatto into a smooth spice paste.
3. 3.Boil stock and 500 ml water with taro; simmer 10 minutes until soft, mash and blend smooth.
4. 4.Sauté bagoong and tomato in oil, then spice paste; add taro mixture. Stir in flour, cornstarch, sugar, and 1/2 cup water; simmer 20 minutes until thick, seasoning with salt.
5. 5.Skewer meat and brush with coconut milk; grill beef 5–7 minutes per side and chicken 10–12 minutes per side over medium-high heat. Serve with warm sauce.