Ingredients

• 1 lb - beef (tenderloin, rib eye or flank steak)
• 1 tsp - turmeric powder
• 4 tbsps - sugar
• To be ground for marinade:
• 12 - shallots
• 6 - cloves garlic
• 2 inch - turmeric root or galangal
• 1 tsp - white peppercorn
• 1 tsp - coriander seeds
• 2 tsps - fennel seeds
• 2 tsps - cumin seeds
• 1 tsp - belacan (dried shrimp paste)
• For peanut sauce:
• 1 cup - toasted peanuts
• 1/4 cup - sugar
• 1/2 tbsp - rice vinegar or malt vinegar
• 60 g - tamarind pulp
• 2 cups - water
• 1/2 cup - vegetable oil
• 1/3 tsp - salt
• 1 stalk - lemon grass, crushed lightly

How to Make Singapore Satay

• Cut the beef into long strips along the grain.
• Grind all the ingredients for the marinade. Add turmeric and sugar to it.
• Marinate the beef in this mixture for 4 hours.
• String the pieces of meat on skewers and barbecue over glowing coals till cooked and browned.
• Serve with peanut sauce.
• For sauce:
• Mix tamarind pulp with water and strain the juice.
• Pound or grind all the dry items until fine. Fry the spice mixture in hot oil till fragrant.
• Add in all the liquids and boil for 15 minutes, stirring well. Serve.