1 kg knuckle beef, tenderloin, tongue, or mix in other beef cuts to your liking
Spice Mix 1
5 garlic cloves
2 ½ thumb-sized pieces ginger
3 thumb-sized pieces galangal
1 thumb-sized pieces turmeric
2 tbsp ready to use lamb seasoning
1 tbsp minced chili
Spice Mix 2
1 turmeric leaf
5 lime leaves
2 false mangosteens
1 lemongrass stalk
4 tbsp rice flour
Steamed rice cakes
I learned the recipe from my husband’s aunt who always makes it for Eid Al-Fitr. However, I have made a few changes such as using Bukittinggi and Padang Panjang mutton spices from the market in my dish.
Bring water to boil. add beef and cook until tender. remove and slice the beef into small pieces. Set aside the broth.
Spice Mix 1: Slice shallots and garlic. Fry until fragrant. Remove and cool. Then grind the fried spices with other ingredients for Spice Mix 1.
Sauce: Put 2/3 part of Spice Mix 1 into the broth. Add Spice Mix 2 ingredients: turmeric leaf, lime, smashed lemongrass, and false mangosteens. Bring broth to boil. Stir in rice flour to thicken.
Satay: Rub the remaining spice paste over the beef evenly. Place the beef onto skewers. Grill satay, while occasionally basting with the oil from cooking the shallots and garlic.
Serve satay with sauce poured over the top and with steamed rice cakes as a side.