In a mortar and pestle (or food processor) mash together the garlic, shallots, galangal, chilli and macadamia nuts into a fine paste. Add the shrimp paste and oil, continue mashing until incorporated. Place the paste into a large frypan over medium-high heat, cook and stir until fragrant, about 3 minutes.
Stir the meat into the sauce and cook for 5 minutes, stirring constantly. Pour in the water, palm sugar, stock cube and salt. Simmer until the water has evaporated, about 10 minutes, stirring frequently. Stir in the kecap manis and lime leaves, then spread the beef out on a baking sheet or large dish, and allow to cool until cool enough to handle.
Preheat the BBQ to medium-high heat and lightly oil the grate. Remove the meat cubes from the tray and thread onto skewers; reserve any leftover sauce for basting.
Cook on the BBQ for a few minutes until browned to your liking; baste occasionally with the leftover sauce.
Used different ingredients.
I swapped macadamias for peanuts, belacan for fish sauce (cuz I didn't have it), and used goat instead of beef (cuz I love it - enhances the sweetness in an Indonesian sate). - 18 Nov 2009