In Indonesia, spicy peanut sauce is the traditional accompaniment to satay. These beef skewers are paired with a sweet and salty tamarind-based glaze. The ingredient list may be long, but nearly all the work is done by the food processor.

SPICY GROUND BEEF SATAY—Yield: 5 servings

1 medium yellow onion, diced2 cloves garlic, chopped2-inch piece fresh gingerroot, grated1 anchovy, mashed1 scallion, roughly chopped1 teaspoon each ground cumin, cardamom, curry powder, cloves and chili powder1/2 cup roasted peanuts, roughly chopped1/2 bunch fresh cilantro2 eggs1 tablespoon all-purpose flour1 pound ground beefSalt and ground black pepper, to taste1 teaspoon tamarind concentrate1 cup water1/4 cup soy sauce4 tablespoons brown sugar2 tablespoons sesame oil

Procedure:1. In shallow bowl filled with water, soak 10 bamboo skewers.2. In food processor, pulse the onion, garlic, gingerroot, anchovy, scallion, spices, peanuts, cilantro, eggs and flour until finely chopped. Transfer mixture to large bowl. Add beef, then use your hands to knead mixture until well combined. Form mixture into logs roughly 4 inches long and 1 inch in diameter. Gently insert a skewer into each log. Alternatively, the logs can be formed around each skewer. Set aside.3. In small bowl, whisk together tamarind concentrate and water. Set aside.4. In small saucepan over medium-high heat, combine soy sauce and brown sugar. Bring to boil, then reduce to simmer. Add tamarind mixture and simmer until it thickens. Remove from heat and stir in sesame oil. Set aside.5. Heat grill to medium. Brush grill grates with olive oil. Grill skewers until one side is cooked through, about 2 minutes. Carefully turn skewers and let cook for another minute, basting with glaze. Repeat until beef is cooked fully, about 1-2 more turns.

Spicy Ground Beef Satay uses the food processor to make quick work of the flavor packed ingredients. Photo by THE ASSOCIATED PRESS