Ingredients:

• 1 lb – Beef (tenderloin, rib eye or flank steak)
• 1 tsp – Turmeric powder
• 4 tbsps – Sugar
• To be ground for marinade:
• 12 – Shallots
• 6 – Cloves Garlic
• 2 inch – Turmeric root or Galangal
• 1 tsp – White peppercorn
• 1 tsp – Coriander seeds
• 2 tsps – Fennel seeds
• 2 tsps – Cumin seeds
• 1 tsp – belacan (dried shrimp paste)
• For Peanut sauce:
• 1 cup – toasted Peanuts
• 1/4 cup – Sugar
• 1/2 tbsp – Rice Vinegar or malt Vinegar
• 60 g – Tamarind pulp
• 2 cups – water
• 1/2 cup – vegetable oil
• 1/3 tsp – salt
• 1 stalk – Lemon grass, crushed lightly

Method:

1. Cut the beef into long strips along the grain.
2. Grind all the ingredients for the marinade. Add turmeric and sugar to it.
3. Marinate the beef in this mixture for 4 hours.
4. String the pieces of meat on skewers and barbecue over glowing coals till cooked and browned.
5. Serve with peanut sauce.
6. For sauce:
7. Mix tamarind pulp with water and strain the juice.
8. Pound or grind all the dry items until fine. Fry the spice mixture in hot oil till fragrant.
9. Add in all the liquids and boil for 15 minutes, stirring well. Serve.

Recipe courtesy of Asian Recipes