2 pounds beef rib steak trimmed cut into (1/4 x 1-inch) strips
0.5 teaspoon salt
4 shallots coarsely chopped
1 teaspoon tamarind paste
0.3 cup water divided
Equipment
food processor
bowl
frying pan
sauce pan
sieve
grill
ziploc bags
skewers
Directions
Place sugar and 2 tablespoons water in a small saucepan over low heat; cook for 8 minutes or until sugar dissolves. Strain through a fine sieve over a bowl, and discard solids. Cool completely.
Combine tamarind paste with remaining 2 tablespoons water, stirring until smooth.
Combine sugar mixture and tamarind mixture in a large zip-top plastic bag; seal. Set aside.
Heat a small skillet over medium-high heat.
Add coriander, cumin, and fennel seeds; cook for 2 minutes, shaking pan occasionally. Cool.
Place mixture in a spice or coffee grinder, and process until finely ground.
Place the galangal, lemongrass, shallots, candlenuts, garlic clove, and red chile in a food processor, and process until finely chopped.
Add galangal mixture, coriander mixture, turmeric, and salt to sugar mixture; seal. Knead to combine.
Add beef to bag, turning to coat; seal. Marinate in refrigerator for 1 hour, turning twice.
Add oil to bag, turning to coat; seal. Marinate in refrigerator overnight, turning occasionally.
Preheat grill to medium-high heat.
Remove beef from bag; discard marinade. Thread beef evenly onto each of 32 (8-inch) skewers.
Place skewers on grill rack coated with cooking spray. Cook 1 minute on each side or until desired degree of doneness.