Singapore Satay

• 2 lb. rump steak
• 8 to 10 shallots or 1 large brown onion
• 2 cloves garlic
• 1/2-inch fresh ginger
• 1 stalk lemon grass or 1/2 tsp. lemon peel
• 1 Tbsp. coriander
• 1 tsp. cumin
• 1/2 tsp. fennel
• 1 tsp. salt
• 1 tsp. turmeric
• 2 tsp. brown sugar

1. Cut pieces of meat 3/4-inch square and 1/2-inch thick.
2. Blend shallots, garlic, lemon grass and ginger together.
3. Mix in spices, salt, turmeric and brown sugar.
4. Soak tamarind in 1/4 cup warm water 5 minutes.
5. Squeeze and strain for juice.
6. Add to other ingredients.
7. Mix well; stir in meat.
8. Marinate for at least 6 hours.
9. If possible, use bamboo skewers soaked in cold water 1 hour.
10. Thread 4 to 5 pieces of meat onto each skewer and cook over charcoals or under broiler until golden brown.
11. Baste frequently with oil while cooking.
12. Serve with sauce.

rump steak, shallots, garlic, ginger, lemon grass, coriander, cumin, fennel, salt, turmeric, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1750 (may not work)