Java Style Beef Sate

SUBMITTED BY: BOB1414

"Aminah, my good friend Adi's mom, is an excellent cook. She cooks for others when good food is needed so I guess she is a caterer. This is in Bali, my part time home. Aminah, Adi, his wife Gresie and daughter Sasha came to my house and I had a cooking lesson. This is so good - make it a party and try something different!"

PREP TIME	50 Min
COOK TIME	25 Min
READY IN	1 Hr 35 Min

SERVINGS & SCALING

Original recipe yield: 8 skewers

USMETRIC

About scaling and conversions

INGREDIENTS

1 head garlic, peeled
5 shallots, chopped
1 (1 inch) piece galangal, thinly sliced
8 red chile peppers, seeded and chopped
1 cup roasted macadamia nuts
1 teaspoon belacan shrimp paste
1/4 cup vegetable oil
2 pounds boneless beef sirloin steak, cut into 1/2 inch cubes
2 cups water
2 tablespoons palm sugar
1 beef bouillon cube
1 tablespoon salt
3 tablespoons kecap manis
6 kaffir lime leaves, finely chopped
32 wooden skewers, soaked in water for 15 minutes

No Reviews Yet!

DIRECTIONS

In a mortar with a pestle, mash together the garlic, shallots, galangal, chile peppers, and macadamia nuts into a fine paste. Add the shrimp paste and oil, continue mashing until incorporated. Place the paste into a large skillet over medium-high heat, cook and stir until fragrant, about 3 minutes.
Stir the beef into the sauce and cook for 5 minutes, stirring constantly. Pour in the water, palm sugar, bouillon cube, and salt. Simmer until the water has evaporated, about 10 minutes, stirring frequently. Stir in the kecap manis and lime leaves, then spread the beef out on a baking sheet or large dish, and allow to cool until cool enough to handle.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the beef cubes from the tray, and thread onto skewers, reserve any leftover sauce for basting.
Cook on preheated grill for a few minutes until slightly browned; baste occasionally with the leftover sauce.