|Jaggery/Soft brown sugar||1 1⁄2 Tablespoon|
|Soy sauce||3 Tablespoon|
|Lemon juice||2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Red chilies/Green chilies||2 , seeded and chopped|
|Rump steak||1 1⁄2 Pound, cut into 1 inch cubes|
|Peanut oil||1 Tablespoon|
|Dried chilies/Sambal ulek||1 1⁄2 Teaspoon|
|Blachan||1 Teaspoon (Dried Shrimp Paste)|
|Laos powder||1⁄4 Teaspoon|
|Jaggery/Soft brown sugar||1⁄2 Teaspoon|
|Peanut butter||5 Tablespoon|
|Coconut milk/Water||1 1⁄2 Cup (24 tbs)|
|Lemon juice||2 Tablespoon|
Put the jaggery or brown sugar, soy sauce, water and lemon juice into a large shallow dish.
Stir in the garlic and chilli and add salt and pepper to taste.
Arrange the beef cubes in the mixture and baste well.
Set aside at room temperature for 4 hours, basting occasionally.
Remove the cubes from the marinade mixture and pat dry with kitchen towels.
Discard the marinade.
Preheat the grill (broiler) to moderately high.
Thread the beef cubes on to skewers and arrange the skewers on the rack of the grill (broiler) and grill (broil) for 15 to 20 minutes, turning and basting occasionally with the tablespoon of peanut oil, or until the beef is cooked through and tender.
Meanwhile, to make the sauce, heat the oil in a frying-pan.When it is hot, add the garlic and sambal ulek and stir-fry for 1 minute.
Stir in the blachan, laos powder and jaggery or brown sugar, until the sugar has dissolved.
Add the peanut butter and stir until it becomes smooth.
Gradually add the coconut milk or water, stirring constantly and bring to the boil.
Remove the pan from the heat. (The sauce should be of a thick pouring consistency so thin down if necessary with more coconut milk or water).