Sate of beef with a tangy flavour
500 gr beef
5 tablespoons kecap manis
3 tablespoons of oil
4 cloves of garlic
`1 tbsp ketumbar
3 red lomboks
1 tablespoon of asam / tamarind
1 teaspoon salt
1/2 teaspoon pepper
Cut the meat into pieces of 2x2x1cm. Grate the coconut and roast dry in a frying pan and then puree it. Pound or grind the ingredients for the bumbu into a paste.
Mix the bumbu, coconut puree, kecap and oil into a smooth mass and spoon in the meat and let it rest for at least 45 minutes.
Put 4 pieces of meat on a skewer and roast it slowly over a charcoal fire until brown and cooked.