Indonesian Beef Satay Komo
Ingredients
- 500 grams beef
- Coconut milk (prepared from 1 sachet instant or 3 tablespoons fibercreme dissolved in water)
- 2 bay leaves
- 4 kaffir lime leaves
- 1 lemongrass, smashed
- Salt
- Sugar
- Satay skewers, as needed
Ground spices
- 8 large red chilies
- 12 shallots
- 6 garlic cloves
- 5 candlenuts
- 1 cm galangal
- 2 cm ginger
- 1 teaspoon turmeric powder
- 2 teaspoons cumin powder
Preparation
Boil the beef until half tender, remove and cut into large cubes, set aside.
Sauté the ground spices until fragrant, add bay leaves, kaffir lime leaves, and lemongrass, sauté until cooked and color changes.
Add the beef and stir well with the spices, then add a glass of beef boiling water and coconut milk, season with salt and sugar, and check the taste.
Boil the beef on medium heat, repeat adding beef boiling water until the beef is tender, the liquid reduces, and the spices are absorbed.
Skewer the beef onto satay skewers, grill the satay until fragrant while basting with the remaining sauce.
Serve the satay komo with the remaining sauce.
