4 to 6
By Craig Claiborne
Combine the onion, garlic, nuts, sambal ulek, trassi udang, bumbu sesate, ketjap bentang and water in a bowl.
Add the cubed meat or shrimp pieces and marinate in the refrigerator overnight.
Thread the pieces on small bamboo skewers and broil over charcoal until lightly browned, basting frequently with the marinade.