Entree: Indonesia – Lombok – Sate Rembiga (Spicy Lombok-style grilled beef skewers with aromatic chili and spice paste)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 9 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 1/2 lb (680 g) beef sirloin or rump, thinly sliced across the grain into 1/8–1/4-inch (3–6 mm) strips
- 2 tbsp (30 ml) vegetable oil plus extra for basting
- 6–8 red chilies, stems removed (adjust to heat preference)
- 4 shallots, peeled
- 3 cloves garlic
- 2 candlenuts (or 2 tbsp / 20 g macadamia/cashew as substitute)
- 1 tbsp (15 g) toasted coriander seeds
- 1 tsp (2 g) ground turmeric (or 1 inch / 2–3 g fresh turmeric, peeled)
- 1 tsp (5 g) toasted shrimp paste (terasi), optional but traditional
- 2 tbsp (30 ml) tamarind juice (made from 1 tsp tamarind paste dissolved in 2 tbsp / 30 ml water)
- 2 tbsp (30 ml) palm sugar or packed brown sugar
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tsp (5 g) salt
- Freshly ground black pepper to taste
- 12–14 bamboo skewers, soaked in water 30 minutes
- Lime wedges and sliced shallot for serving

Instructions

1. Toast the coriander seeds in a dry skillet over medium heat until fragrant, about 2 minutes. If using whole candlenuts and shrimp paste, toast briefly until aromatic. Transfer toasted spices to a mortar and pestle or small blender.
2. Pound or blend toasted coriander, red chilies, shallots, garlic, candlenuts, turmeric, and toasted shrimp paste into a coarse paste. Stir in the tamarind juice, palm sugar, kecap manis, 2 tbsp (30 ml) vegetable oil, salt and a grind of black pepper to form a glossy marinade.
3. Place the thinly sliced beef in a bowl or zip-top bag, add the marinade, massage to coat thoroughly, and refrigerate at least 2 hours or preferably overnight for best flavor.
4. Thread 2–3 strips of marinated beef per skewer, folding as needed so pieces are compact and will not fall through the grill. Reserve any leftover marinade for basting (boil leftover marinade 2–3 minutes if used for basting).
5. Preheat a charcoal grill, gas grill, or broiler to high. Brush grates with oil. Grill the skewers 2–3 minutes per side, basting once or twice with reserved marinade, until nicely charred and cooked through but still juicy.
6. Serve the sate rembiga hot with lime wedges, extra kecap manis or sambal on the side, and steamed rice or lontong.