Beef Satay

Ingredients:

• 24 wooden skewers, soaked in water overnight
• 500 g rump steak, cut into 2cm cubes

Basting mixture:

• 1 lemongrass
• 1/2 cup peanut oil or other cooking oil
• 1/2 cup coconut milk

Marinade:

• 60 g Asian shallots
• 10 g ginger
• 5 g galangal
• 2 lemograss, white part only
• 2 cloves garlic
• 1 tsp turmeric powder
• 1 tsp ground fennel seeds
• 1 tsp ground cumin
• 1 tsp salt
• 1 tbsp shaved dark palm sugar

Method:

1. Add all ingredients in the marinade list in a food processor and  blend until a paste is form.
2. Marinade the meat with the paste for at least 4 hours or overnight.
3. Prepare the basting mixture by mixing the coconut milk with oil. Bruise the white part of the lemongrass and use it as a brush.
4. Thread the meat into wooden skewers and grill on charcoal fire. Turn and baste the meat regularly with the basting mixture using the lemongrass brush.
5. Grill until beef is almost cooked through and crisp and brown on all sides.
6. serve with cucumber, onion and spicy peanut sauce.