Beef Satay

Serves 4-6


Ingredients:

500g beef, thinly sliced
¼ coconut, grated
20 skewers
cooking oil, to baste
1 cucumber, cut into wedges
2 onions, cut into wedges

Seasoning:
1 stalk lemon grass, use white part, pounded
2 slices galangal, pounded
2 slices ginger, pounded
1 tsp coriander
1 tsp cumin
1 tsp turmeric
½ tsp salt
1 tsp sugar
2 tbsp oil

Gravy:
2 stalks lemon grass, pounded
125g peanuts, roasted, pounded
3 cloves garlic, pounded
16 dried chillies, pounded
10 shallots, pounded
¼ cup (60ml) peanut oil
½ cup (120ml) water
3 tbsp sugar
salt, to taste
2 tbsp tamarind paste mixed & strained with ⅔ cup (150ml) water


Method:

1. Marinate meat in seasoning ingredients for 1 hour or more.
2. Squeeze grated coconut to obtain ¼ cup (60ml) of coconut cream.
3. To prepare gravy: Heat oil. Fry pounded gravy ingredients till fragrant.
4. Add remaining ingredients and coconut cream. Bring to the boil.
5. Lower heat and simmer for 15-20 minutes. Dish up and set aside.
6. Thread 4-6 pieces of meat on each skewer.
7. Grill over a charcoal fire, turning and basting with oil frequently, till meat is done.
8. Serve hot with cucumber, raw onions and the gravy.