Beef Satay in Sweet and Sour Flavor (Asam Manis)

Marinade: 2 tsp coriander seeds 1/4 tsp ground cumin 2 cloves garlic, crushed 1 tsp salt 1 Tbsp light or dark brown sugar 1 tsp tamarind, dissolved in 1 Tbsp water 1 lb sirloin or flank steak cut in 1-inch cubes

The dipping sauce: 2 Tbsp sweet soy sauce* 1 Tbsp water 1 Tbsp peanut or corn oil 1. Crush together the coriander, cumin, garlic , salt, sugar and tamarind liquid and rub the paste into the cubes of beef. Marinate for one hour at room temperature. 2. Combine the dip ingredients. Put 4 cubes of beef on each skewer, dip into the sauce and broil over charcoal or in the oven for three minutes on each side.

Kecap Manis *Sweet Soy Sauce This sauce is the most important in the Indonesian repertoire. This homemade version is infinitely superior to store bought. 2 1/2 cups sugar 1bottle Chinese dark soy sauce (21 oz. About 2 3/4 cups) 3 cloves garlic, cracked 1/2 tsp star anise pods 2 salam leaves (Eugeneia polyanza) substitute with Bay leaves 2 pieces of laos (Alpinea galanga) substitute with ginger root 1/2 cup of water 1. Caramelize the sugar in a saucepan over low heat, stirring frequently. When the sugar has melted, add the soysauce and all the other ingredients. 2. Bring to a boil, and stir until the sugar has dissolved completely. Cook over low heat for ten minutes. 3. Allow the somewhat-thickened syrup to cool, and pour it into one or more bottles. Not necessary to strain the sauce. The flavor of the spices continues to develop and provide flavor. The sweet soy sauce will keep for several months refrigerated. 4. Makes about 2 3/4 cups.

Sambal Kacang Peanut Sauce (2 cups) 1 clove garlic, crushed 1 Tbsp peanut or corn oil 1 cup water 1 tsp dried hot red chili, soaked in 1 Tbsp water for 30 minutes 2 tsp tamarind, dissolved in 2 Tbsp water 1/2 tsp salt 1 to 2 Tbsp sugar, to taste 1/4 tsp shrimp (sauce) paste or aanchovies 1 cup smooth crushed peanut butter Fry the garlic in the oil for one minute. Add all the ingredients except the peanut butter. When the mixture begins to simmer, add the peanut butter, and stire until well blended. Allow the sauce to simmer for about five minutes, stirring frequently. If it becomes too thick and unwieldy, add 1 to 2 Tbsp water. Can be stored in the refrigerator for several days and reheated. Served warm or hot.

Sonja Lallemand

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