BEEF SATAY

Steps:

• Put 30 to 36 wooden skewers in a bowl or other container and add cold water to cover. Let soak an hour or longer.
• Preheat charcoal grill or kitchen broiler.
• Slice beef with the grain into slices about 1/8 inch thick. Cut slices into pieces about 1-inch square. There should be about 3 cups loosely packed. Put pieces in a bowl.
• Sprinkle beef with coriander, cumin, fennel, pepper and turmeric. Set aside.
• Put pieces of lemon grass or lemon grass powder, shallots, garlic and water in the container of an electric blender and blend thoroughly.
• Pour and scrape this mixture over the beef and mix with the fingers. Add sugar, salt and Worcestershire sauce and blend. Set aside for one hour.
• Drain skewers and thread 4 to 6 pieces of beef, arranging them quite close together, on each skewer.
• Blend the oil and coconut cream or milk.
• Arrange skewered meats on charcoal grill or under broiler. Cook 4 to 6 minutes, depending on whether meat is to be medium cooked or well done. Turn skewers so that pieces cook evenly. As meat cooks brush generously with oil-coconut mixture. Serve with satay sauce as a dip. Serve neatly trimmed pieces of raw onion and cucumber as accompaniment.