Asian Meats Recipes - Indonesian Sweet Sate Recipe

Ingredients

• 1 1/2 Tbs. jaggery or soft brown sugar

• 3 Tbs. soy sauce

• 3 Tbs. water

• 2 tsp. lemon juice

• 2 garlic cloves, crushed

• 2 red or green chilies, seeded and chopped

• salt and pepper

• 1 1/2 lb. rump steak, cut into 1 7in. cubes

• 1 Tbs. peanut oil

Sauce:

• 1 tbsp peanut oil

• 2 garlic cloves, crushed

• 1 1/2 tsp dried chilies or sambal ulek

• 1 tsp blanchan (dried shrimp paste)

• 1/4 tsp laos powder (optioanl)

• 1/2 tsp jaggery or soft brow sugar

• 5 tbsp peanut butter

• 1 1/2 cups coconut milk or water

• 2 tbsp lemon juice

Serves 6-8

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Method:

1. Put the jaggery or brown sugar, soy sauce, water and lemon juice into a large shallow dish. Stir in the garlic and chili and add salt and pepper to taste.

2. Arrange the beef cubes in the mixture and baste well. Set aside at room temperature for 4 hours, basting occasionally.

3. Remove the cubes from the marinade mixture and pat dry with kitchen towels. Discard the marinade.

4. Preheat the grill to moderately high. Thread the beef cubes on to skewers and arrange the skewers on the rack of the grill and grill for 15 to 20 minutes, turning and basting occasionally with the tablespoon  of peanut oil, or until the beef is cooked through and tender.

5. Meanwhile, put the tamarind into a bowl and pour over the water. Set aside until it is cool. Pour the contents of the bowl through a strainer into a bowl, pressing as much of the pulp through as possible. Set aside.

6. Stir the curry paste into the pan containing the gravy, then return the beef cubes to the pan. Simmer for 5 minutes, basting the beef thoroughly in the liquid.

7. Stir in the tamarind water, lime or lemon juice and brown sugar and heat until just below boiling. Serve at once.