30 bamboo skewers, soaked in water for 4 fours before using
2 portions Sambal Kacang (see our sambals recipes)
Spice Paste:
4 candlenuts, roughly chopped
2 in (5 cm) fresh galangal, peeled and sliced
1 in (2 ½ cm) fresh ginger, peeled and sliced
2 to 3 red finger-length chilies, deseeded
5 shallots, peeled
3 cloves garlic, peeled
½ teaspoon freshly ground black pepper
1 teaspoon coriander seeds or ground coriander
3 tablespoons shaved palm sugar
1 teaspoon salt
2 tablespoons oil
1 salam leaf
Cooking Directions
- Prepare The Sambal Kacang by following the recipe on sambal
- Cut the beef into 1-in (2 ½ cm) cubes and set aside
- Make the Spice Paste by grinding all the ingredients, except the oil and salam leaf, to a smooth paste in a mortar or blender, adding a little of if necessary to keep the mixture turning. Heat the oil in a wok over medium heat and stiry-fry the ground paste with the salam leaf for 3 to 5 minutes until fragrant, remove from the heat and set aside to cool
- When cooled, place the Spice Paste and beef in a large bowl and mix well. Set aside in the refrigerator to marinate
- Soak the bamboo skewers in water for 4 hours before using so they do not burn when grilling the meat. Thread the marinated beef onto the skewers and grill over hot charcoal or under a preheated broiler for 2 to 3 minutes o each side, basting with the marinade, until cooked. Turn the skewers frequently to prevent the beef from burning, it should be browned on the outside and cooked on the inside.
