Malay Beef Satay

Ingredients:

750 g rump steak
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons ground fennel
1 1/2 teaspoons salt
1 tablespoon sugar
4 tablespoons thick coconut milk

Finely grated rind of hald lemon

Instruction:

Cut beef into small cubes, about 2 cm thick each way. Trim off excess fat, leaving a thin layer of fat on some of the cubes. Cut the trimmed-off fat into thin squares.
Combine turmeric, cumin, fennel, lemon rind, salt, sugar and coconut milk in a bowl and stir to dissolve sugar.

Add beef and mix well, cover and leave to marinate for 1 hour or longer. The longer it is left, the more the flavors will penetrate the meat. Thread on bamboo skewers that have been soaked in cold water for a few hours.

Put about 5 pieces on the end of each skewer and leaving at least half the skewer uncovered.
Use the squares of fat where necessary, for they keep the meat tender. Grill over hot coals or under a preheated griller until beef is well done and crisp and brown on all sides.

Serve immediately with ketupat and spicy peanut sauce.