Beef Satay With Spicy Peanut Sauce

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Rasa Malaysia


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16-20 bamboo skewers (soaked in warm water for 1-2 hours)

2 lbs beef, cut into 1/4-inch thick, 3/4-1-inch cubes (Here, I use top sirloin which requires minimal cooking time)

Satay spice paste (to marinate beef)

Spicy peanut dipping sauce

cucumbers, red onions, and rice cakes (optional), cut into bite size

1 teaspoon chili powder

2 tablespoons coriander powder

2 teaspoons turmeric powder

10 shallots, peeled, cut and halved

3 cloves garlic, peeled

4 stalks lemongrass, cut into 1-inch length (use white part only)

4 tablespoons sugar

1 teaspoon salt

4 tablespoons oil

1-2 tablespoon water

5 tablespoons oil

3/4 tablespoon tamarind pulp, soaked in 3 1/2 tablespoons water

3/4 cup roasted red skin peanuts, skins removed, and coarsely chopped (or regular peanuts)

3/4 cup water

1 tablespoon oil

5-6 tablespoons chili powder

1 1/2 tablespoons coriander powder

3/4 teaspoon cumin powder

3 stalks lemongrass, cut into 1-inch length (use the bottom white part only)

3/4-inch galangal root, sliced

4 cloves garlic, peeled

3 shallots, peeled

1/2 teaspoon salt

1 1/2 tablespoons sugar

salt and sugar to taste

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