500 grams rump steak
3 tablespoons tamarind concentrate
3 tablespoons kecap manis
3 tablespoons oyster sauce
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
1 tablespoon brown sugar
125 ml water
1 clove garlic, chopped
½ cup raw peanuts, roasted
½ -1 long red chilli, seeded and chopped
¼ cup coriander, chopped
2 teaspoons fish sauce
squeeze of lime juice
2 tablespoons vegetable oil
½ teaspoon ground turmeric
1 onion, finely chopped
1 cinnamon stick
4 whole cloves
1 cardamom pod, crushed
1½ cups basmati rice, well washed and drained
3 cups chicken stock or water
½ teaspoon salt
1½ cups edamame (soya) beans, cooked
12 x 10 cm wooden skewers soaked in water
Beef: Slice the beef thinly against the grain. Combine the remaining ingredients in a dish and add the beef turning each slice to coat well. Thread onto skewers and marinate for 30 minutes or up to 8 hours.
Peanut chutney: Put the sugar and water into a small saucepan, bring to the boil and simmer for 3 minutes.
Remove from the heat and add the garlic, peanuts and chilli. Blend in a food processor until coarsely chopped. Add the coriander, fish sauce and a good squeeze of lime juice and process again. Tip into a serving bowl.
Rice: Heat the oil in a heavy-based saucepan and sauté the onion, turmeric, cinnamon, cloves and the cardamom pod until tender. Add the rice and stir to coat in the oil. Add the stock and salt and bring to the boil. Stir then cover tightly and reduce the heat to low. Cook for 20 minutes then remove from the heat and leave for 10 minutes without lifting the lid. Use a simmer mat if necessary.
To finish: Heat a barbecue or large sauté pan with a little oil. Lightly season the skewers and cook for 1-2 minutes each side. Cooking time is short as the beef is sliced thinly.
To serve: Fluff up the rice with a fork and fold through the edamame beans. Divide the rice between serving bowls and top with 3-4 skewers. Tell fellow diners that the whole spices are not meant to be eaten. Serve with the peanut chutney.