Sate II, with a base of beef, may be served as a first course with an onion and cucumber salad and bread, or as part of a Rijsttafel.
1 tablespoon coriander seeds
2 garlic cloves
2 green chillis
1 teaspoon turmeric
1-inch piece fresh root ginger, peeled
2 medium-sized onions, chopped
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon salt
4 tablespoons peanut or vegetable oil I2 lb. rump steak, cut into 1-inch cubes 8 oz. thick coconut milk 4 fl. oz. water 1 curry leaf or bay leaf
Place the coriander seeds, garlic, chillis, turmeric, ginger, onions, lemon juice, soy sauce and salt in the jar of an electric blender. Blend at high speed until the ingredients form a smooth puree. Scrape the puree into a small bowl and set the bowl aside.
Alternatively, pound the ingredients in a mortar with a pestle until the mixture is smooth.
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the spice paste and fry, stirring con stantly, for 5 minutes.
Add the meat cubes. Pour in the coco-nut milk and water and add the curry leaf or bay leaf. Bring the mixture to the boil, stirring constantly. Reduce the heat to low and simmer the mixture, stirring occasionally, for 35 to 40 minutes or until the meat is tender and the sauce is very thick.
Remove the pan from the heat and set aside until the meat is cool enough to handle. With a slotted spoon, remove the meat from the pan and set it aside on a plate. Remove the curry leaf or bay leaf and keep the sauce warm.
Preheat the grill to high. Line the grill pan with aluminium foil.
Thread the meat cubes on to skewers. Place the skewers on the rack in the grill pan and grill the meat for 5 minutes on each side or until it is well browned. Baste frequently with the sauce from the pan.
Remove the skewers from under the heat. Pile them on a warmed plate and serve immediately, with the remaining sauce.