Beef satays

(Serves 6)

1 kilo beef
1 onion
2 cm ginger
1 clove garlic
1 cm fresh turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
2 stalks of lemon grass
1 galangal
2 tablespoons cooking oil
1 tablespoon tamarind paste.
Salt and pepper to tasteSugar to taste
Wooden skewers
1 cucumber

1. Cut beef into small cubes.
2. Peel the ginger, garlic, fresh turmeric and onion.
3. Crush the lemongrass and galangal.
4. Soak the tamarind paste with hotwater.
5. Grind the ginger, garlic, fresh turmeric, and onion into a smooth paste.
6. Marinate the beef with the ground paste, lemongrass and galangal, tamarind paste, sugar, cooking oil salt and pepper (preferably overnight).
7. Place the cubes into the skewers and rub oil over them.
8. Cut the cucumber into small pieces (do not peel)
9. Grill over a hot barbecue or in a hot over (200 dég C) for about 5 to 10 minutes. Be careful not to overcook them or the meat will be too dry.
10. Serve hot.


Personal Tips
This dish is normally served with ketupat (rice cake) and peanut sauce. However, I find that when the satays are well marinated; the peanut sauce tends to overwhelm the taste of the meat. So I simply serve the satays with the cucumbers and plain rice.

Instead of using beef, you can also use chicken breast meet or mutton.