Satay (Grilled Skewers)

Ingredients

• 1.5 ounces brown sugar 
• 1 tablespoon canola oil 
• 1 tablespoon coriander seeds 
• 0.5 teaspoon cumin seeds 
• 0.3 teaspoon fennel seeds 
• 2 tablespoons galangal fresh peeled chopped
• 1  garlic clove chopped
• 0.5 teaspoon ground turmeric 
• 4 teaspoons lemongrass fresh peeled chopped
• 3  macadamia nuts 
• 1 cup peanut dipping sauce 
• 1  chile fresh red chopped
• 2 pounds rib-eye 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

1. 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.
2. Combine tamarind paste with remaining 2 tablespoons water, stirring until smooth.
3. Combine sugar mixture and tamarind mixture in a large zip-top plastic bag; seal. Set aside.
4. Heat a small skillet over medium-high heat.
5. Add coriander, cumin, and fennel seeds; cook for 2 minutes, shaking pan occasionally. Cool.
6. Place mixture in a spice or coffee grinder, and process until finely ground.
7. Place the galangal, lemongrass, shallots, candlenuts, garlic clove, and red chile in a food processor, and process until finely chopped.
8. Add galangal mixture, coriander mixture, turmeric, and salt to sugar mixture; seal. Knead to combine.
9. Add beef to bag, turning to coat; seal. Marinate in refrigerator for 1 hour, turning twice.
10. Add oil to bag, turning to coat; seal. Marinate in refrigerator overnight, turning occasionally.
11. Preheat grill to medium-high heat.
12. Remove beef from bag; discard marinade. Thread beef evenly onto each of 32 (8-inch) skewers.
13. Place skewers on grill rack coated with cooking spray. Cook 1 minute on each side or until desired degree of doneness.
14. Serve with Peanut Dipping Sauce.