Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 10 \N | Shallots |
| 2 \N | Cloves garlic |
| ¼ \N | Thumb-sized piece turmeric or |
| ½ teaspoon | Turmeric powder |
| 4 \N | Stalks lemon grass; sliced |
| 2 slices | Galangal |
| 2 tablespoons | Coriander seeds |
| 2 teaspoons | Cumin |
| 1 teaspoon | Dark soya sauce |
| 1 teaspoon | Salt |
| 5 tablespoons | Sugar |
| 4 tablespoons | Oil |
| 1 pounds | Beef; chilled and cut |
| \N \N | ; into thin pieces |
MEAT PREPARATION
1. Combine marinade ingredients in blender and puree to a paste.
2. Rub paste mixture into the beef. Marinate beef for 1 hour. 3. Thread seasoned meat on to satay sticks or fine metal skewers. 4. Grill over charcoal fire or under hot grill. Baste with oil and water mixture to keep beef moist .
Per serving: 1989 Calories (kcal); 145g Total Fat; (64% calories from fat); 88g Protein; 88g Carbohydrate; 304mg Cholesterol; 2410mg Sodium Food Exchanges: ½ Grain(Starch); 12 Lean Meat; 3½ Vegetable; 0 Fruit; 21 ½ Fat; 4 Other Carbohydrates Converted by MM_Buster v2.0n.