Singapore Satay

Photo: flickr user gruntzooki

Ingredients

2 pounds Rump steak

8 Shallots or 1 large, up to 10

Brown onion

2 Cloves garlic

Inch fresh ginger

1 stalk lemon grass or ½

1 teaspoon Lemon peel

1 tablespoon Coriander

1 teaspoon Cumin

teaspoon Fennel

1 teaspoon Salt

1 teaspoon Turmeric

2 teaspoons Brown sugar

4 Dried red chillies, soaked

8 Shallots or 1 medium onion, 1 Garlic clove

4 Macadamia nuts

1 stalk lemon grass or ½

1 teaspoon Lemon peel

2 tablespoons Oil

cup Crunchy peanut butter

cup Coconut milk

1 teaspoon Brown sugar

2 teaspoons Dried tamarind, soaked

cup Water and strained

Salt to taste

Preparation

Cut pieces of meat 3/4-inch square and 1/2-inch thick. Blend shallots, garlic, lemon grass and ginger together. Mix in spices, salt, turmeric and brown sugar. Soak tamarind in 1/4 cup warm water 5 minutes, squeeze and strain for juice. Add to other ingredients, mix well; stir in meat, marinade for at least 6 hours. If possible use Bamboo skewers soaked in cold water 1 hour. Thread 4 to 5 pieces of mea

Sauce: Blend chillies, shallots, garlic clove, Macadamias and lemon grass or lemon peel. Fry gently in the oil 5 minutes, stirring frequently, then add coconut milk and bring gently to boil. Add all other ingredients and simmer for 2 minutes. Serve at room temperature.