Step1: Barbecued Beef

Ingredients:  

2 tbsp coriander seeds            2 tsp cumin seeds
1 tbs black pepper seeds        1 lb beef, chilled and sliced
½ tsp turmeric powder            4 tbsp Coconut Tree Brand lemongrass, sliced
2 tbsp Coconut Tree Brand galangal, sliced
1 tsp dark soy sauce                1 tsp salt
4-5 tbsp sugar                           4 tbsp cooking oil
Bamboo sticks or metal skewers

 Directions:

1. Place coriander and cumin seeds in a pan and fry over low heat for 3 minutes until fragrant. Pound to a fine powder while still hot. Set aside.
2. Combine lemongrass, galangal, black pepper seeds, and turmeric powder together and pound to a smooth paste.
3. In a bowl, add coriander-cumin powder, dark soy sauce, salt, sugar, and cooking oil onto the paste. Mix well.
4. Marinate the beef with the mixed spices paste for at least 1 hour.
5. Thread seasoned meat onto bamboo sticks or fine metal skewers.
6. Grill over charcoal fire or under a hot grill. Baste with a mixture of cooking oil and water to keep beef moist.

Step2: Peanut Sauce

Garnish:

2 cucumbers, cut into wedges, thinly sliced
3 shallots, peeled cut in half and thinly sliced

Directions:

1. Pound spices ingredients into a fine paste.
2. Place peanuts and water in a saucepan and bring to a boil over low heat. Simmer until mixture becomes thick. Stir constantly for about ½ hour. Set aside.
3. Heat cooking oil in a wok and fry pounded spices until fragrant and oil separates.
4. Add paste to the peanuts, and then add salt, sugar and tamarind water.
5. Boil sauce over a low heat for 5-7 minutes until sugar is dissolved. Stir often.
6. Transfer to a bowl and leave to cool.
7. Serve separately with barbecued beef and garnish.