Some people travel to find new friends. Some people travel to try new things. Some people travel to learn about new cultures. Some people travel to bring history to life. But one thing that seems to be consistent among travellers, is that we all love to travel for the food.

One of the greatest foodie destinations on the planet, is Malaysia. It’s fusion of cultures brings together the heat of India, and the oomph of China, while squeezing in a healthy amount of Thai and Indonesian influence, softened by a world of influence from Malaysia’s historic trading partners.

Today, Malaysian food stands out as some of the most diverse and flavourful on the high street, and today we’re lucky enough to welcome none other than Michelin-star Gary Rhodes to the STA Travel Blog, to teach us how to cook the perfect beef satay and peanut sauce, with a cucumber salad.

As kitchen legends go, chef, restaurateur, celebrity and author, Gary Rhodes is right up there with the best of them. Best known for championing British cuisine, Gary has recently become a Malaysian food ambassador, and as you’re about to find out, he knows a trick or two when it comes to creating one of Briton’s best-loved dishes, beef satay.

Plonk down your chopping board, and pick up your blade, we’re about to learn the perfect recipe to crush a Malaysia craving.

BEEF SATAY AND PEANUT SAUCE WITH CUCUMBER SALAD

This recipe makes approx 8-12 sticks. Here’s what you’ll need (you can find all of these ingredients in your local supermarket).

Ingredients for Beef Satay

For the sticks:
500g beef (fillet or sirloin ‘tails’) cut into 1 ½ – 2 cm dice
4 tbsp soy sauce
2 tbsp kicap manis
1 tsp finely grated ginger
½ tsp sea salt
1 tsp sugar
1 tsp chopped fresh coriander
½ tsp turmeric, optional
½ tsp crushed coriander seeds, optional
½ tsp crushed cumin seeds, optional
12-16 bamboo skewers
1-2 tbsp vegetable oil

For the satay sauce:
225g crunchy peanut butter
2 cloves of garlic, crushed
½ tsp dried chilli flakes, optional
12-15 coriander leaves, chopped
50ml soy sauce
150ml coconut milk
Water to loosen

For the salad:
1 small cucumber, peeled and quartered, lengthways and de-seeded
150ml sour cream
Juice 1 lime
½ tsp caster sugar
1-2 tsp chopped mint
Salt and freshly ground pepper

Method for cooking Beef Satay

For the beef sticks:
• Mix all of the ingredients, except the beef, together in a bowl.
• Add the diced beef and leave to marinate for 1-2 hours.
• Meanwhile, soak the bamboo skewers in water for 1 hour before drying and rubbing each with a little of the oil.
• Thread 3-4 pieces of beef on each skewer.
• The beef will now take just a few minutes to cook, searing it quickly in a hot pan with the remaining oil.

For the sauce:
• The satay sauce can be made while marinating the beef.
• Simply blend together the peanut butter, garlic, chilli flakes, if using, and coriander leaves in a blender or food processor.
• Mix together the remaining ingredients, pouring the mix slowly into the peanut butter until completely blended in. If too thick, simply loosen with a little water. The sauce can be served cold or warmed.

For the salad:
• Cut each of the cucumber quarters into 6cm pieces, dividing each into thin sticks.
• Whisk all of the remaining ingredients together, adding enough to bind the cucumber sticks just before serving. Any remaining sauce can be offered apart.

Now all you’ve got to do, is chow down and enjoy your creation! Hint: it’s best served with a cold drink, and good friends.