Title: Sate Bumbu - Spicy Satay
Categories: Beef Sauce Bbq
Yield: 4 Servings

1	lb	Lean steak, topside, round or blade
2	tb	Dark soy sauce
2	tb	Tamarind liquid
1	md	Onion; rough chop
2		Cloves garlic
1/2	ts	Laos powder
1/2	ts	Sambal ulek
1/2	ts	Ground black pepper
1/2	ts	Dried shrimp paste (trasi)
2	tb	Peanut oil
1/2	c	Coconut milk
1		Duan salam =OR=
3		Curry leaves
1		Stalk lemon grass =OR=
2		Strips lemon rind
2	ts	Palm sugar =OR=
2	ts	Dark brown sugar

Trim meat and cut into long strips 3/4 - 1 inch wide and about 1/4 inch in thickness. Put soy sauce, tamarind liquid, onion and garlic into container of electric blender and blend to a smooth paste. (If blender is not available, finely grate onion and garlic, then mix with the liquid.) Mix in laos, sambal ulek, pepper, and crushed trasi. Heat peanut oil in a wok or frying pan and fry the blended mixture, stirring constantly until it turns brown and comes away from sides of pan. Add meat and fry, stirring, for a minute or so, until meat changes colour. Add coconut milk, curry leaves, lemon grass and sugar. Stir, reduce heat and simmer uncovered until sauce is very thick and almost dry.

Thread the meat on bamboo skewers, one strip to each skewer, looping it like a ruffled ribbon. Keep meat at pointed end of skewer, leaving the rest of the skewer for holding. It may be wise to wrap strips of foil around exposed end of skewer. Grill over hot coals or under preheated griller until lightly touched with brown. If there is any leftover sauce in pan, spoon it over the satay to serve.

From: =The Complete Asian Cookbook= by Charmaine Solomon ISBN 0-07-059636-0

MM & typos by Kurt.

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