Instructions: Preparation Pound the shallots, garlic, tumeric powder, lemongrass and galangal into a smooth paste. In a separate bowl, mix the dark soy, salt, sugar and oil. Mix into the paste. Fry the coriander seeds and cumin over a low heat for five minutes until fragrant. Pound to a fine powder while still hot.

Rub paste mixture into the beef. Sprinkle the coriander and cumin powder over the beef and mix thoroughly. Marinate beef for 1 hour. Thread seasoned meat on to satay sticks or fine metal skewers. Grill over charcoal fire or under hot grill. Baste with an oil and water mixture to keep beef moist.

Serves 6 (4 skewers each serving)

The peanut sauce:
15 shallots 8 cloves garlic 2 stalks lemongrass, thinly sliced 20-30 dried chilies, deseeded or 4-5 tablespoons chili paste 4 thin slices galangal 16 oz. freshly roasted ground peanuts 8 fl. oz. oil 2 tablespoons salt 8-10 tablespoons sugar 4 tablespoons lime juice or 4 tablespoons thick tamarind water

Preparation Pound shallots, garlic, lemongrass, chilies (or chili paste) and galangal into a fine paste. Boil pounded peanuts with 32 fl. oz. water over low heat until thick. Stir constantly for about 1/2 hour and set aside.

Heat oil in wok and fry shallot paste until fragrant and oil seeps through the paste. Add paste to peanut mixture. Add salt, sugar and lime juice or tamarind water. Boil sauce over a low heat for 5-7 minutes until sugar is dissolved, stirring constantly. Cool peanut sauce and serve separately with barbecued beef and garnish with cucumber and onion wedges.

Note: If lemongrass is not available for the peanut sauce, use 1 teaspoon grated lemon rind.

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