Sate Padang

Step 1: Blend 6 shallots, 4 cloves garlic, 8 large red chillies, 1 ⅛ in fresh ginger, 1 ⅛ in galangal, 1 ⅝ in fresh turmeric, 1 tbsp ground coriander, 1 tsp ground cumin and 1 tsp ground black pepper with a splash of water to a smooth paste.

Step 2: Heat 3 tbsp vegetable oil in a large pot over a medium heat and fry the paste for 8 minutes, stirring, until it darkens and the oil separates.

Step 3: Add 1 ⅓ lb beef brisket or topside, 2 stalks lemongrass and 4 makrut lime leaves and turn the meat in the paste for 2 minutes. Use a board kept for raw meat when you cut it.

Step 4: Pour in 5 cups water with 2 tsp salt and 1 tsp sugar, bring to the boil, then cover and simmer gently for 50 minutes until a skewer goes into the beef easily.

Step 5: Lift the beef out and let it cool for 10 minutes. Cut into 2 cm cubes and thread 4–5 pieces onto each of the 16 bamboo skewers.

Step 6: Discard the lemongrass and lime leaves. Boil the broth over a medium-high heat until you have about 800 ml, 5–8 minutes.

Step 7: Whisk 1 ¾ oz rice flour with ¾ cup cold water until smooth. Turn the heat to low and pour it into the broth in a thin stream, whisking all the time. Pouring it in all at once is the usual cause of lumps.

Step 8: Simmer the sauce for 8–10 minutes, stirring, until thick, glossy and smooth with no raw, floury taste. Taste for salt and keep warm.

Step 9: Brush the skewers with 1 tbsp vegetable oil and grill over hot charcoal or in a griddle pan over a high heat for 2–3 minutes a side until charred at the edges.

Step 10: Lay sliced 14 oz ketupat or lontong rice cakes on plates, add the skewers and ladle plenty of sauce over the top. Finish with 3 tbsp fried shallots and serve with 1 handful cassava crackers (kerupuk).