In Lombok, as in neighboring Bali, Satay meat is usually highly seasoned and marinated before grilling

Ingredients:

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)

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

Cooking Directions:

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

Source: Authentic Food Recipes from Indonesia, Heinz Von Helzen and Lother Arsana

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