Beef Kebabs

Tender beef kebabs with a delicate, nutty dipping sauce.

10 portions

Qty	Unit	Ingredient	Preperation
160	gr	MAGGI Coconut Milk Powder
500	mL	Warm Water
125	mL	Cream
150	mL	Ghee or Butter
8	gr	Ginger	Grated Finely
8	gr	Garlic	Crushed
40	gr	Onions	Diced
1/2	tsp	Tumeric	Ground
4		Birds Eye Chillies
75	gr	Peanut Butter
1		Lemongrass	Finely Chopped
30	gr	Cashew Nuts	Chopped
1	tsp	Honey
		Salt & Pepper

1. Combine MAGGI Coconut Milk Powder with the warm water; whisk until smooth, add to a saucepan with cream and bring to the boil, reduce heat and simmer until thickened. Set aside.

2. In a frying pan melt ghee or butter, add ginger, garlic and onions; sauté over low heat; add the turmeric and chilli. Stir in reserved MAGGI Coconut Milk Powder mixture, peanut butter, lemon grass, cashew nuts, honey, salt and pepper to taste.

Qty	Unit	Ingredient	Preperation
1/2	tsp	Ground White Pepper
1	tsp	Sugar
100	mL	Soy Sauce
8	gr	Garlic	Crushed
8	gr	Ginger	Grated Finely
1.5	kg	Beef Rump	Diced
9		Capsicums	3 red, 3 green, 3 yellow. Cut into even sized pieces.