This satay is originally from Palembang in South Sumatra, Indonesia. Different from regular Asian satays that are mostly cubed/sliced beef, chicken, pork, or mutton, this one is using ground beef and shaped like balls (pentul).
Step 1: Ingredients and Method
500 g ground beef
skewers (if its bamboo ones, soak in cold water overnight)
Make paste of:
1/2 tsp freshly grated nutmeg
1/2 tsp coriander powder/ground coriander, dry fry (fry without oil, just until warm)
1/2 tsp cumin, dry fry (fry without oil, just until warm)
1 tsp white pepper powder/ground white pepper
Mix ground beef with paste, combine well. Shape into balls and thread to the skewers.
Grill satay on ember of charcoal, turning occasionally, until cooked through.
Serve immediately with sambal (hot sauce, recipe follows) and warm rice (if you like)
6 tbsp sweet soy sauce (preferably Indonesian brand, ABC Kecap Manis, available at Asian stores, online, Save on Foods/Pricesmart)
5 shallots, thinly sliced
6 bird eye chilies, thinly sliced
2 kafir lime/regular lime
Mix in a bowl