Method
1. Add fennel seeds, coriander seeds and cumin seeds to a clean frying pan
2. Fry in frying pan until fragrant - high heat
3. Transfer content of frying pan to TM5 bowl
4. Blitz - approx 1 min, speed 10
5. Scrape down sides of TM5 bowl
6. Add yellow onion, fresh turmeric, golden caster sugar, lemongrass stalk, soy sauce and extra virgin olive oil to the sauce
7. Mix - approx 1 min, speed 8
8. Scrape down sides of TM5 bowl
9. Add beef bottom round roast to a clean large glass bowl
10. Pour sauce into meat and mix
11. Cover with plastic wrap
12. Refrigerate in fridge - approx 3 hr
13. Add dried Chinese red chili and water to a clean small glass bowl
14. Soak - 20 min
15. Add coriander seeds and cumin seeds to the frying pan
16. Heat in frying pan until fragrant - high heat
17. Clean TM5 bowl
18. Transfer content of frying pan to TM5 bowl
19. Blitz - approx 1 min, speed 10
20. Scrape down sides of TM5 bowl
21. Drain peppers
22. Transfer peppers to sauce
23. Add yellow onion, garlic clove, lemongrass stalk, shrimp paste and extra virgin olive oil to the sauce
24. Chop - approx 1 min, speed 10
25. Scrape down sides of TM5 bowl
26. Cook - approx 5 min, Varoma, speed 1
27. Then add roasted peanuts, coconut cream, tamarind paste, golden caster sugar, sea salt, peanut butter, soy sauce and lemon juice to the sauce
28. Cook then set aside - approx 10 min, 100°C, reverse speed 1
29. Soak 8 clean skewer with water - approx 1 hr
30. Divide meat between 8 skewer
31. Cook in frying pan until browned - high heat
32. Serve sauce with 8 skewer
33. Garnish with cucumber and red onion