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Ingredients
- rump steak - 450g/1lb, cut in
1cm/½ in slices or strips
- coriander seeds - 5ml/1 tsp,
dry-fried and ground
- cumin seeds - 2.5ml/ ½ tsp,
dry-fried and ground
- tamarind pulp - 5ml/1 tsp
- small onion - 1
- garlic - 2 cloves
- brown sugar - 15ml/1 tbsp
- dark soy sauce - 15ml/ 1 tbsp
- salt
To serve
- cucumber chunks
- lemon or lime wedges
- Sambal Kecap
Method
- Mix the meat and spices in a
non-metallic bowl. Soak the tamarind pulp in 75ml/3fl oz water.
- Strain the tamarind and reserve
the juice. Put the onion, garlic, tamarind juice, sugar and soy
sauce in a food processor and blend well.
- Alternatively, pound the onion
and garlic in a mortar with a pestle, and add the remaining
ingredients.
- Pour the marinade over the meat
and spices in the bowl and toss well together. Leave for at least
1 hour.
- Meanwhile, soak some bamboo
skewer in water to prevent them from burning whilst cooking.
- Preheat the grill. Thread 5 or 6
pieces of meat on to each of the skewer and sprinkle the meat with
salt. Place under the hot grill, or even better, over a charcoal
barbecue, and cook, turning frequently, until tender.
- Baste with the marinade
throughout the cooking ,turning the skewer over from time to time.
- Serve on a platter garnished
with cucumber chunks and wedges of lemon or lime to squeeze over
the sates. Put the Sambal Kecap in a small bowl and serve
alongside. Makes 18 skewers.
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