Padang Satay

Ingredients:

• 500g beef sirloin, cut into 2 cm cubes
• 3 tablespoons (45ml) sweet soy sauce (kecap manis)
• 2 tablespoons (30ml) coconut oil
• 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) ground turmeric
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) ground white pepper
• 2 cloves garlic, minced
• 10 bamboo skewers, soaked in water for 30 minutes
• 100g roasted peanuts, finely ground
• 200ml coconut milk
• 2 tablespoons (30ml) tamarind juice
• 2 tablespoons (30ml) cooking oil
• 1 tablespoon (15ml) palm sugar, grated
• 1 tablespoon (15ml) chili paste

Instructions:

1. In a bowl, combine beef cubes with sweet soy sauce, coconut oil, ground coriander, ground turmeric, salt, white pepper, and minced garlic. Mix well and marinate for at least 1 hour in the refrigerator.
2. Thread the beef cubes onto the soaked bamboo skewers, about 4-5 cubes per skewer.
3. Preheat a grill or grill pan over medium-high heat. Grill the skewers for about 8-10 minutes, turning occasionally, until the beef is cooked through and slightly charred.
4. To make the peanut sauce, heat the cooking oil in a pan over medium heat. Add the chili paste and sauté until fragrant, about 2 minutes.
5. Add the ground peanuts, coconut milk, tamarind juice, and palm sugar to the pan. Stir well to combine.
6. Simmer the sauce, stirring frequently, until it thickens to a creamy consistency, about 5-7 minutes. Adjust seasoning with salt if needed.
7. Remove the peanut sauce from heat and let it cool slightly.
8. Serve the grilled beef skewers with the warm peanut sauce on the side.
9. Garnish with additional roasted peanuts and fresh lime wedges if desired.

Notes:

For a more authentic flavor, you can add lemongrass and kaffir lime leaves to the marinade. Serve with steamed rice or lontong (rice cakes) for a complete meal. Leftover peanut sauce can be stored in an airtight container in the refrigerator for up to 3 days.