Special equipment: Twenty-four (8-inch) bamboo skewers
For the spice mix: Combine the cumin, coriander, pepper, fennel
, allspice, nutmeg
and cloves in a small bowl and mix well.
For the marinade: Mix together the ketchup, ginger
, brown sugar, soy sauce, galangal, garlic, chiles, kaffir lime leaves, lemon grass and 2 tablespoons of the spice mix.
For the sambal butter: Melt
the butter in a small saucepan over medium-low heat. Mix in the sambal
chile sauce and set aside.
For the peanut sauce: Put the lemon grass, ginger, galangal
, garlic, shallots, kaffir lime leaves, chiles and soybeans
in a food processor
Heat the canola oil
in a heavy saucepan
over medium-high heat. Add 2 tablespoons of the spice mix and cook until fragrant, 1 minute. Add the contents of the food processor, followed by the ketchup, peanuts, palm sugar, soy sauce and pineapple juice. Simmer
, stirring, until the sauce has thickened.
Preheat a grill to medium-high heat.
Thread the beef lengthwise onto bamboo skewers and brush with the marinade
Thread the shrimp onto more skewers, 3 shrimp per skewer
Place the shrimp on the grill and baste
with the sambal butter. Cook until browned and cooked through.
Place the beef on the grill
and cook until nicely charred.
Serve with rice and your choice of vegetables. Ladle peanut sauce over the top and enjoy.