Singapore Satay - cooking recipe

Ingredients

2 lb. rump steak
8 to 10 shallots or 1 large brown onion
2 cloves garlic
1/2-inch fresh ginger
1 stalk lemon grass or 1/2 tsp. lemon peel
1 Tbsp. coriander
1 tsp. cumin
1/2 tsp. fennel
1 tsp. salt
1 tsp. turmeric
2 tsp. brown sugar

Preparation

Cut pieces of meat 3/4-inch square and 1/2-inch thick.
Blend shallots, garlic, lemon grass and ginger together.
Mix in spices, salt, turmeric and brown sugar.
Soak tamarind in 1/4 cup warm water 5 minutes.
Squeeze and strain for juice.
Add to other ingredients.
Mix well; stir in meat.
Marinate for at least 6 hours.
If possible, use bamboo skewers soaked in cold water 1 hour.
Thread 4 to 5 pieces of meat onto each skewer and cook over charcoals or under broiler until golden brown.
Baste frequently with oil while cooking.
Serve with sauce.