SATAY SAUCE: 1/4 tsp. shrimp paste (belacan) 2 shallots, chopped 1/2 cayenne or serrano chili, minced 1 small clove garlic, minced 1 tsp. thinly sliced fresh lemon grass or 1/2 tsp. dried as above 1/2 tsp. tamarind paste 1/4 tsp. sugar salt to taste 1-1/2 Tbsp. raw peanuts, toasted, ground to a coarse paste 1 Tbsp. frozen grated coconut or unsweetened dried, toasted Marinade: In a food processor, combine lemon grass, garlic and peppercorns. Process until the mixture forms a paste. (Add up to 2 Tbsp. water, if necessary.) Add coconut milk, if using, sugar, coriander, turmeric, salt and 3 Tbsp. water; process until smooth. Transfer to shallow dish, add beef strips, stir to coat. Cover and marinate in the refrigerator for at least 3 or up to 24 hours, stirring occasionally. Satay sauce: In a dry skillet over medium-high heat, cook shrimp paste, stirring, for 2 to 4 minutes, until dry and crumbly. Cool. In a food processor, combine the shrimp paste, shallots, chilies, garlic, lemon grass and 2 Tbsp. water and process until smooth. In a small saucepan, bring 6 Tbsp. water to a boil. Add tamarind and stir to dissolve. Add the shrimp paste mixture, sugar and salt, reduce heat to low and simmer, stirring occasionally, for 5 minutes, or until slightly thickened. Stir in peanuts and coconut. Let cool. (The sauce can be prepared and stored, covered, in the refrigerator for up to 2 days. Bring to room temperature before serving.) To cook beef: If using bamboo skewers, soak twenty 6-inch skewers in water for at least 30 minutes before using. Prepare a charcoal grill or preheat a broiler. Thread the beef onto skewers. Grill or broil for about 1 minute on each side or until the meat is browned on the outside but still pink inside. Serve hot, with satay sauce. Serves 10 as an appetizer. 90 calories per serving: 11 g protein, 4 g fat, 3 g carbohydrate; 25 mg sodium; 30 mg cholesterol. app129b