Satay Daging

Directions

1. 1
   Cut beef into small cubes, about 2 cm. thick each way.
2. 2
   Trim off excess fat, leaving a thin layer of fat on some of the cubes.
3. 3
   Cut the trimmed-off fat into thin squares.
4. 4
   Combine turmeric, cumin, fennel, lemon rind, salt, sugar and coconut milk in a bowl and stir to dissolve sugar.
5. 5
   Add beef and mix well, cover and leave to marinate for 1 hour or longer.
6. 6
   *The longer it is left, the more the flavors will penetrate the meat.
7. 7
   Thread on bamboo skewers that have been soaked in cold water for a few hours, putting about 5 pieces on the end of each skewer and leaving at least half the skewer uncovered.
8. 8
   Use the squares of fat where necessary, for they keep the meat tender.
9. 9
   Grill over hot coals or under a preheated griller until beef is well done and crisp and brown on all sides.
10. 10
    Serve immediately.