Beef Satays

I really enjoyed this flavourful and easy to prepare barbecue dinner.  I was not able to buy kecap manis in my rural community so I did the homemade version of it.

1 tsp finely grated or minced fresh ginger
1 clove garlic, pressed or minced
1 tsp salt
1/2 tsp pepper
1/2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp ground cumin
450 g beef sirloin grilling steak or lamb or pork cut into 3 x 1  x 1/4 inch strips

Sweet Soy Satay Sauce
1/4 cup peanut oil or vegetable oil
1/4 cup thinly sliced shallots
3 cloves garlic, thinly sliced
1 tbsp chopped Thai birds eye peppers or other hot peppers
1/3 cup kecap manis
1/4 cup lime juice
3 tbsp finely chopped peanuts (I used almonds)

Homemade kecap manis
Boil together 1/3 cup granulated sugar, 1/4 cup soy sauce and 1 1/2 tbsp fancy molasses until sugar is dissolved

1. SWEET SOY SATAY SAUCE:  in small saucepan, heat oil over medium high heat; fry shallots until golden.  Remove with slotted spoon.  Add garlic to pan; fry until golden.  Remove with slotted spoon, reserving oil.  In mortar with pestle, pound Thai peppers to paste; add shallots and garlic and pound until almost smooth.  (or finely mince Thai peppers; add shallots and garlic and mince until almost smooth.) Mix in kecap manis, lime juice and peanuts.
2. Mix together 1 tbsp of the reserved oil (save remainder for another use), ginger, garlic, salt, pepper, coriander, turmeric, cayenne and cumin; toss with beef until coated.  Marinate for 30 minutes or covered and refrigerated, up to 8 hours.  
3. Thread onto skewers.  Grill on greased grill over high heat, turning once, until desired doneness, about 4 minutes for medium.  Serve with sweet soy satay sauce.