Preparation Steps

Satay Marinade

STEP1 Grind the chilies, onion, garlic, candlenuts, toasted shrimp paste (belacan), and lemongrass into a paste.

STEP2 In a bowl, add warm water to the tamarind paste and mix with your fingers to extract the "juice". Strain to remove seeds and fibers.

STEP3 Heat oil in a pan, add the ground paste, and stir‑fry until slightly charred and the oil separates.

STEP4 Add the tamarind juice, bring to a boil, then add coconut milk, sugar, and salt to taste. Bring to a boil again, then reduce heat and simmer for 10 minutes.

STEP5 Add crushed peanuts and simmer for another 5‑10 minutes, until the sauce reaches the desired consistency. (Note: If the sauce is too thick, add more coconut milk; if too thin, simmer longer.)

STEP6 The satay peanut sauce can be served warm or at room temperature. Serve in a small bowl as a dipping sauce for satay, or with unsweetened rice cakes.

Grilling Steps

STEP1 Take out the marinated beef, thread 3‑5 strips onto each skewer.

STEP2 Set the Kompac steak grill to 700°C and preheat for 5 minutes.

STEP3 Place the skewered beef on the 6th grill level and grill for 6 minutes.

STEP4 After 3 minutes, flip and brush with fresh sauce (a homemade "lemongrass brush" is recommended).

STEP5 Serve with the sauce.