Satay Daging

1. 1

   Cut beef into small cubes, about 2 cm. thick each way.

2. 2

   Trim off excess fat, leaving a thin layer of fat on some of the cubes.

3. 3

   Cut the trimmed-off fat into thin squares.

4. 4

   Combine turmeric, cumin, fennel, lemon rind, salt, sugar and coconut milk in a bowl and stir to dissolve sugar.

5. 5

   Add beef and mix well, cover and leave to marinate for 1 hour or longer.

6. 6

   *The longer it is left, the more the flavors will penetrate the meat.

7. 7

   Thread on bamboo skewers that have been soaked in cold water for a few hours, putting about 5 pieces on the end of each skewer and leaving at least half the skewer uncovered.

8. 8

   Use the squares of fat where necessary, for they keep the meat tender.

9. 9

   Grill over hot coals or under a preheated griller until beef is well done and crisp and brown on all sides.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.