Fragrant Beef Satay – Sate Sapi

Ingredients: 1 ½ lbs (700 g) top round beef
30 bamboo skewers, soaked in water for 4 fours before using
2 portions Sambal Kacang (see our sambals recipes)
Spice Paste:
4 candlenuts, roughly chopped
2 in (5 cm) fresh galangal, peeled and sliced
1 in (2 ½ cm) fresh ginger, peeled and sliced
2 to 3 red finger-length chilies, deseeded
5 shallots, peeled
3 cloves garlic, peeled
½ teaspoon freshly ground black pepper
1 teaspoon coriander seeds or ground coriander
3 tablespoons shaved palm sugar
1 teaspoon salt
2 tablespoons oil
1 salam leaf
Cooking Directions

1. Prepare The Sambal Kacang by following the recipe on sambal
2. Cut the beef into 1-in (2 ½ cm) cubes and set aside
3. Make the Spice Paste by grinding all the ingredients, except the oil and salam leaf, to a smooth paste in a mortar or blender, adding   a little of if  necessary to keep the mixture turning. Heat the oil in a wok over medium heat and stiry-fry the ground paste with the salam leaf for 3 to 5 minutes until fragrant, remove from the heat and set aside to cool
4. When cooled, place the Spice Paste and beef in a large bowl and mix well. Set aside in the refrigerator  to marinate
5. Soak the bamboo skewers in water for 4 hours before using  so they do not burn when grilling the meat. Thread the marinated beef onto the skewers and grill over hot charcoal or under a preheated broiler for 2 to 3 minutes o each side, basting with the marinade, until cooked. Turn the skewers  frequently to prevent the beef from burning, it should be browned on the outside and cooked on the inside.