Indonesian: Sate Padang (West Sumatra beef stick)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes about 8 skewers)

Ingredients:

• Required equipment: 8-10 bamboo skewers
• 2 lbs beef, cubed (steak, chuck roast, or tongue*)
• 4 tablespoons coconut oil
• 4 shallots, peeled and sliced
• 2 tablespoons cornstarch
• 1 cup Bumbu Spice Paste, divided
• 1 cup beef broth (or 1 teaspoon beef base dissolved in water)
• 1 tablespoon tamarind pulp (or 1 teaspoon tamarind concentrate dissolved in a little water)
• 1 tablespoon palm sugar (dissolved in ¼ cup of water)
• Salt to taste
• Cornstarch slurry (2 tablespoons cornstarch dissolved in ½ cup of cold water)

Procedure:

1. Cut beef into 1-inch cubes; set aside
2. Make the crispy fried shallots: preheat coconut oil in wok; toss shallots in cornstarch, then add to hot oil; fry until lightly golden brown; remove with wire skimmer and set aside on absorbent paper towel
3. In the same wok, add ½ cup Bumbu Spice Paste and saute for 1 minute; turn off heat
4. Add beef and mix well; transfer coated beef to a large sealable plastic bag; refrigerate for at least two hours or overnight
5. Soak bamboo skewers in water for at least one hour
6. Prep the palm sugar: microwave sugar and water in a bowl for about 1 minute, mix well
7. Make the sauce: add the remaining spice paste to a saucepan, add beef broth, tamarind extract, and palm sugar, and salt to taste
8. Bring sauce to boil, then add the cornstarch slurry; stir well until sauce thickens; taste and adjust seasoning; set aside
9. Make the skewers: thread 3-4 cubes of meat onto a skewer; repeat until all meat is skewered
10. Grill the skewers until the meat is cooked through and golden-brown
11. To serve: ladle hot thickened sauce over skewers, garnish with crispy fried shallots

*If using beef tongue: boil the tongue in salted water for 30-60 minutes, then trim off the tough white skin before using