Sate

Sate

Sate or satai is food made from small pieces of meat skewered such a way with a stick puncture bone or bamboo palm leaves and then baked using wood charcoal embers. Satay served with a variety of spices that depend on satay recipe variations.Meat used as an include chicken, goat, sheep, cows, pigs, rabbits, horses, and others.Sate known from Java, Indonesia, and can be found anywhere in Indonesia and has been regarded as one of the Indonesian national cuisine.

Ingredients :

1. 1 kg Mutton
2. 10 cloves of garlic
3. 5 grains hazelnut
4. 150 grams of brown sugar
5. 1 tbsp coriander,red union,chili,tomato,soy sauce
6. Bh 1/4 pineapple already in puree
7. Salt to taste

Step :

1. Marinate meat with pineapple for 10-15 minutes (do not over krn bs destroyed), clean the waste without being washed, diced
2. Blend the spices such as garlic, coriander, nutmeg, brown sugar and salt.
3. Marinate the lamb with herbs. This step is only optional, some people prefer to burn mutton without additional seasoning.
4. Goat meat skewer with bamboo skewers (skewers), which must be considered in every single puncture should not be too tightly because it will affect the combustion process.
5. Grilled skewers until cooked with soy sauce smeared occasionally but not too much because it will make the meat charred.
6. Sliced chilli, tomato and onion thinly and mix with soy sauce.