From: Chef Michael Otsuka, formerly of Verbena Restaurant, New York City. Yield: 40 skewers.
1 lb. veal top round
3 Tbsp. ground ginger
1 1 /2 Tbsp. ground turmeric
40 5" bamboo skewers, soaked in water for 1 /2 hour
SATAY SAUCE:
1 Tbsp. sugar
1 cup peanuts
1 /8 cup fresh lime juice
2 tsp. fish sauce
1 1 /2 tsp. soy sauce
1 /8 cup rice vinegar
3 oz. coconut milk pinch of cayenne pepper
Place veal in the freezer until just firm but not fozen. Slice 3 /4" wide and 2 1 /2" long. Using the point of the skewer, slide them one each into the meat strips centered and in the middle. Cut skewers to shorten ends by one inch. When all skew-ers are prepped, dust with ground spices and season with salt and pepper. Sear quickly on both sides on a lightly oiled griddle. Serve immediately.
For satay sauce: Place all sauce ingredients in high speed blender and process until smooth. Serve alongside the satay skewers.
THE CATTLEMEN'S BEEF BOARD AND AMERICA'S BEEF & VEAL PRODUCERS