Sate Padang (West Sumatran Beef Skewers)

Put the beef, water, lemongrass, galangal, kaffir lime leaves, bay leaves and salt in a large pot. Bring to a boil, then lower the heat and simmer gently, uncovered, until the beef is tender enough to cut with a fork. Skim off any foam that rises to the top.

• 700 g beef
• 1.5 litres water
• 2 stalks lemongrass
• 4 cm galangal
• 3 kaffir lime leaves
• 2 bay leaves
• 1 tbsp salt

✅ Done when: the beef is fork-tender and the broth smells deeply fragrant

While the beef cooks, blend the shallots, garlic, turmeric, ginger, galangal, coriander, cumin, peppercorns, fennel, chilies and candlenuts into a smooth paste, adding a splash of water if needed. Heat the oil in a pan and fry the paste on medium-low heat, stirring often.

• 10 shallots
• 6 cloves garlic
• 4 cm fresh turmeric
• 3 cm fresh ginger
• 2 cm galangal
• 1½ tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp white peppercorns
• ½ tsp fennel seeds
• 6 dried red chilies
• 4 candlenuts
• 3 tbsp cooking oil

✅ Done when: the paste turns a deep orange-yellow and smells toasted and fragrant, not raw