Lombok Style Marinated Beef Satay

aIngredients :

• 2 lbs (1 kg) beef sirloin
• 24 bamboo skewers, coaked in water for  4 hours before using Lime or lemon wedges, to serve 1 portion Sambal Kecap (see our Sambals Categories)

Ingredients For Marinade :

• 4 candlenuts, roughly chopped
• 1 in (2 ½ cm) fresh ginger, peeled and sliced
• 2 red finger-length chilies, deseeded
• 2 to 3 bird’s-eye chilies, deseeded
• 5 cloves garlic, peeled
• ½ teaspoon dried shrimp paste (trasi), dry-roasted
• 1 teaspons salt
• 2 tablespoons oil
• 1 cups (250 ml) thick coconut milk

How To Make :

1. Cut the beef into bite-sized cubes and set aside.
2. Prepare the Maride by grinding all the ingredients (except the oil and coconut oil) toa smooth paste in a mortar or blender  and adding a little oil if necessary  to keep the mixture turning. Heat the oil in a wok  over medium  heat and stiry—fry the ground paste until fragrant, 3 to 5 minutes. Reduce the heat to low, add the coconut milk and simmer until the marinade has thickened, about 10 minutes. Remove from the heat and set  a side  to cool. Pour the Marinade, until well coated and allow to marinate for marinate for at least 2 hours.
3. Prepare the Sambal Kecap by following the recipe (see our sambals categories)
4. Thread the marinated beef cubes onto the bamboo skewers and grill over hot charcoal or under a preheated broiler for 5 to 7 minutes, turning and basting frequently with the Marinade, until the meat is well cooked and browned on all sides. Arrange the satays on a serving platter and serve with the lime or lemon wedges and a bowl of Sambal Kecap on the side.

by Indonesian Culinary