Satay Goreng

• 600 grams beef cubes or sliced to bite size pieces
• 30 grams lemongrass sliced thinly
• 80 grams galangal root sliced thinly
• 1 teaspoon turmeric
• 50 grams garlic sliced
• 100 grams shallots sliced thinly
• 1 teaspoon salt
• 1 tablespoon brown sugar
• 5 grams tamarind juice
• 300 grams peanuts fried and ground
• 30 grams garlic sliced
• 80 grams shallots sliced
• 1 tablespoon chili powder
• 20 grams ginger sliced
• 5 tablespoons palm oil

1. Grind together the first batch of lemon grass, galangal, tumeric powder, shallots and garlic.
2. Marinate the sliced or cubed beef with the ground ingredients and seasoning (salt, brown sugar and tamarind juice - according to taste)for at least one hour (overnight is even better.)
3. For the sauce; Grind 2nd batch of shallots, garlic and ginger.
4. When ready to cook: Heat palm oil and stir fry the ground ingredients until fragrant and add in chili powder and stir some more with about 1 tblspn of water.
5. When the oil separates add in the ground peanuts and add in about 1/2 a cup of water.
6. Simmer until slightly thickened.
7. Finally add in the marinated beef.
8. Stir and leave to cook until the ingredients are well incorporated, about 30 minutes.
9. Adjust seasoning according to taste.
10. (spicy with a tinge of sweetness) Consistency of dish is quite similar to a thick stew.
11. Served with rice or ketupat (Malaysian pressed steamed rice.)

galangal root, turmeric, garlic, shallots, salt, brown sugar, tamarind juice, peanuts, garlic, shallots, chili powder, ginger, palm oil

Taken from recipeland.com/recipe/v/satay-goreng-50574 (may not work)