Indonesian Beef Satay with Charred Lime and Peanut Sauce

Smoky, caramelised beef skewers lacquered in sweet soy and charred until the edges blacken, then dragged through a peanut sauce with real tang from tamarind. This is Indonesian street food at its best, and it comes together in about 35 minutes on a ridged pan or a grill. Make extra sauce; it disappears.

Kecap manis does most of the heavy lifting here, a thick palm-sugar soy that caramelises hard and fast, which is exactly what gives satay its blackened, sticky edges. The tamarind in the sauce cuts straight through all that richness so it never turns cloying.

Step-by-step instructions

Toss the beef cubes with 3 tablespoons of the kecap manis, the garlic, ginger, ground coriander, turmeric and the neutral oil until every piece is slick and stained gold. Leave it to marinate while you soak the skewers and make the sauce.

Whisk the peanut butter, tamarind paste, chopped chillies and the last tablespoon of kecap manis in a small pan with a splash of water. Warm it gently, loosening with more water until it ribbons off the spoon like double cream.

Thread the marinated beef onto the skewers, four or five cubes each, packed snugly but not crushed so the heat can get between them. Scrape any leftover marinade over the top.

Get a ridged pan or grill properly hot and lay the skewers down without moving them, turning only once the underside has taken a deep char. Press the lime halves cut-side down alongside them until blistered and caramelised.

Pile the skewers onto a board with the charred limes, scatter over the cucumber and shallots, and spoon the peanut sauce alongside for dragging and dunking.

Satay is better with a bit of patience at the pan: leave the skewers alone until they release on their own and you get that lacquered char instead of grey, steamed beef. The peanut sauce keeps in the fridge for a week and thins back out with a splash of warm water.