Satay Beef

Ingredients:
Coriander seeds	2 tbsp
Cumin seeds	2 tsp
Black pepper seeds	1 tbs
Beef, chilled and sliced	1 lb
Turmeric powder	½ tsp
Coconut Tree Brand lemongrass, sliced	4 tbsp
Coconut Tree Brand galangal, sliced	2 tbsp
Dark soy sauce	1 tsp
Salt	1 tsp
Sugar	4-5 tbsp
Cooking oil	4 tbsp
Bamboo sticks or metal skewers

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.

Ingredients:
Peanuts freshly roasted and ground	1 lb
Water	4 cups
Cooking oil	1 cup
Salt	2 tbsp
Sugar	8-10 tbsp
Cock Brand Tamarind Paste	2 tbsp
Water (Mixed with Tamarind Paste)	4 tbsp

Spices:
Shallots, peeled	15
Garlic, peeled	8 cloves
Coconut Tree Brand sliced lemongrass	1 tbsp
Coconut Tree Brand frozen chilli, minced	10-15
Coconut Tree Brand frozen galangal	4 thin slice

Garnish:
Cucumbers, cut into wedges, thinly sliced	2
Shallots, peeled cut in half and thinly sliced	3

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.