In a blender, combine ¼ cup coconut cream, the cashews, lemon grass, galangal, makrut (if using), bay, garlic, Fresno chili, kecap manis, coriander, turmeric, nutmeg and ½ teaspoon each salt and white pepper. Process until smooth, about 2 minutes. In a small saucepan over medium, heat the oil until shimmering. Add the puree and cook, stirring, until slightly darkened and small bubbles break on the surface, 2 to 3 minutes. Transfer to a medium bowl and cool completely.

In a small bowl, stir together the remaining coconut cream and 2 tablespoons of the cooled puree. Taste and season with salt and white pepper. Measure 2 tablespoons into another small bowl for basting; reserve the remainder for serving.

Add the beef to the bowl containing the remaining puree. Using your hands, mix until the meat is evenly coated; if the puree is too thick and pasty, add water 1 teaspoon at a time. Thread the beef onto eight 10- to 12-inch metal skewers, scrunching it together and packing it tightly. If some pieces are too wide, too wispy or awkwardly shaped, fold the meat or tuck in the edges as you skewer. Set aside at room temperature while you prepare the grill or cover and refrigerate up to 8 hours (if refrigerated, let stand at room temperature while you prepare the grill).

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals and let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for about 5 minutes, then clean and oil the grate. For a gas grill, turn half of the burners to high and heat, covered, for 15 minutes, then clean and oil the grate.

Place the skewers on the grill (directly over the fire, if using charcoal), then brush with half of the basting sauce. Cook, uncovered and without turning, until lightly charred on the bottoms, 2 to 3 minutes. Flip and brush with the remaining basting sauce. Grill until the second sides are lightly charred, another 2 to 3 minutes. Transfer to a platter. Serve with the reserved sauce and additional kecap manis.

Oven version: Follow the recipe to make the seasoning paste and skewer the beef. Heat the broiler with a rack about 4 inches from the element. Line a rimmed baking sheet with foil, then set a wire rack in it. Evenly space the skewers on the rack and brush with 1 tablespoon of the basting sauce. Broil until well browned on the surface, 2 to 3 minutes. Flip the skewers and brush with the remaining basting sauce. Broil until the second sides are well browned, another 2 to 3 minutes. Transfer to a platter. Serve with the reserved sauce and additional kecap manis.