Cut meat into strips or cubes and place in a shallow pan. Grind together shallots, garlic, coriander, cumin and ginger. Add salt and sugar, lemon grass and galangal. Pour over meat, turning to coat well. Marinate meat about 30 minutes. Soak skewers in water a few minutes. Thread meat on skewers. Place meat over hot coals and grill, basting occasionally with oil. Serve with cucumber wedges and dip in Satay Sauce. Makes 6 servings. Satay Sauce 8 dried red chiles 2 cloves garlic 2 shallots 1/4 cup peanut oil 1 cup peanuts, finely ground 1/4 cup thin tamarind paste or lemon juice 1 cup water 1/4 cup sugar Grind together chiles, garlic and shallots. Heat oil and add chile mixture. Stir-fry 5 minutes. Stir in peanuts and tamarind paste. Add water, sugar and salt. Bring to boil. Serve as dipping sauce for satay.