Satay Daging

Preparation: 1 hour

Grilling: 45 minutes

Makes: 85 - 90 sticks

1 kg(2 1/5 Ib) beef

Ground Ingredients:

Ground Finely

4 stalks lemon grass, sliced

4 cm (1 1/2 inch) turmeric root

1 teaspoon fennel

3/4 teaspoon cummin

6 heaped teaspoons sugar

1 1/2 tablespoons light soy sauce

3 teaspoons salt

1/2 teaspoon monosodium glutamate

2 tablespoons oil

85-90 satay stick or skewers, soaked in water

1 stalk lemon grass, crushed at the thicker end for basting

Combined

1 coconut, grated (for 'pati santan')

4 tablespoons oil

Instruction:

Ask the butcher for a tender cut for Satay. Slice meat into 2 x 4cm(3/4 x 1 1/2 in) pieces, about 6mm (1/4 in) thick.

Marinate meat with ground ingredients, sugar, light soy sauce, salt, monosodium glutamate and oil for at least 2 hours.

Thread meat onto 7 1/2cm (3 in) of the satay sticks. Using the crushed lemon grass as a brush, brush meat with combined 'pati santan' and oil.

Grill over glowing coal on both sides, basting with 'pati santan' and oil mixture several times until meat is well done.

Serve hot with Satay Peanut Sauce, Ketupat or nasi himpit (compressed rice cakes) and cucumber and onion wedges.