Malaysian Satay

Step 1: Process lemongrass, ginger, galangal, garlic and eschalot in a small food processor until smooth and then transfer 1/2 the mixture to a large glass or ceramic bowl.

Step 2: Add turmeric, cumin, coriander, 1 tablespoon sugar and 1/4 teaspoon salt and stir to combine and then add beef and stir to coat and then cover.

Step 3: Transfer remaining lemongrass mixture to a small bowl and cover.

Step 4: Refrigerate beef mixture and lemongrass mixture for 2 hours.

Step 5: Place peanuts in a small food processor and process until finely chopped.

Step 6: Heat oil in a saucepan over medium heat and add remaining lemongrass mixture and cook for 2 minutes or until fragrant and then add sambal oelek and cook for 1 minute and then add chopped peanuts, 3/4 cup water, tamarind, lime juice, and remaining sugar and salt and bring to the boil and then reduce heat to low and simmer for 20 to 25 minutes or until slightly thickens, adding extra water if satay sauce becomes too thick.

Step 7: Thread beef onto 12 skewers.

Step 8: Heat a non-stick frying pan over medium-high heat and cook skewers, in batches, for 1 minutes each side or until just cooked through.

Step 9: Sprinkle with extra peanuts and serve with satay sauce, rice, cucumber, onion and lime wedges.