1. Cut rump steak into long strips with the grain and then slice thinly
2. Cut chicken into small 1 cm cubes
3. Melt palm sugar over low heat with quarter cup water
4. Strain and discard grit
5. Mix tamarind pulp with quarter cup water, knead and sieve to discard fibres and seeds
6. Toast coriander on medium heat in an oven till fragrant
7. Grind in a coffee grinder or substitute with 2 1/2 tbs ground coriander
8. Wash candlenuts and peel galangal
9. Use only the bottom 5 cm of the lemon grass and slice roughly
10. Pound or grind the candlenuts, galangal, lemon grass, chilli and shallots
11. Mix with the palm sugar, white sugar, salt, tamarind water and coriander powder
12. String three pieces of meat to a skewer and marinate in the spice for at least 10 hours
13. Barbecue over glowing coals till cooked and browned
14. Serve with peanut sauce

For Sauce:

1. Mix tamarind pulp with water and strain for juice
2. Pound or grind spice mixture till very fine
3. Fry spice mixture in hot oil till fragrant
4. Add remaining ingredients of sauce, and boil for 15 minutes, stirring well
5. Allow the spices to infuse into the peanuts

Sauce can also be used as sauce for a unique Malaysian salad dish, known as Gado Gado.