SATE

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Let's start this blog with satay menu. 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 diverse creations can be found easily. Commonly used meat is mutton, beef and chicken although other meats, such as rabbit, lamb or fish is equally tasty when made satay. Of the various creations satay, in addition to the materials used, the difference lies in the striking blend of seasoning or sauce is used, some of the most popular is, Sate Padang, Madura and ponorogo peanut sauce or soy sauce. Various spices that are rubbed various types of meat is good for seasoning satay chicken, goat, cow or other types of meat. Sate who is also a special dish Eid al-Adha and the New Year is also usually served with pickled features of sliced ​​red onion, cucumber and cayenne pepper. Sate can be eaten immediately or can be eaten with warm rice, rice cake or diamond.

BEAN RECIPES BUMBU MATERIALS SATE MADURA:

    250 grams of peanuts, fried, mashed
    4 cloves garlic, crushed
    5 red onions, puree
    500 ml water
    salt and pepper to taste
    100 ml sweet soy sauce
    2 lime leaves, remove the leaves bones
    2 red chilies, crushed (optional)HOW TO SATE BUMBU NUT:

    Cut the meat to be used in the form of dice (dose to ½ kg mutton, combined with fat or lard if you like) and then stab and puncture flats on skewers.
    Cooking spice paste together with water, soy sauce, lime leaves, salt and pepper to a boil and cooked. Set aside,
    Take a taste of the peanut sauce, mix again with a sweet soy sauce. After wrapping, then coat the surface of the meat, let stand a minute to make it more pervasive. Grilled satay with occasional spread with remaining seasoning spread and occasionally also be inverted in order to mature evenly.
    Serve skewers with a splash of the reserved peanut sauce, complete with presentation also sliced ​​tomatoes, sliced ​​onion and lemon juice.RECIPES MATERIALS seasoning sauce SATE:

    15 pieces of cayenne pepper, thinly sliced
    10 red onions, thinly sliced
    5 tablespoons soy sauce
    1 teaspoon pepper
    2 tablespoons lemon juiceTo spread:

    5 lime leaves, chopped fine
    10 red onions, finely sliced
    1 tablespoon pepper powder
    100 ml sweet soy sauce
    2 tablespoons lime juiceHOW TO SATE seasoning sauce:

    Once the meat is cut and puncture satay skewers with meat smeared with spreads and fuel while occasionally until cooked evenly spread.
    Mix all ingredients and serve satay seasoning sauce with a splash of soy sauce is. Complete the presentation with sliced ​​cabbage and fresh tomato and a sprinkling of fried onions.RECIPES SATE BUMBU SANTAN:

    ½ kg of meat, diced
    600 ml coconut milk from coconuts 1
    2 stalks lemongrass, crushed
    3 bay leaves
    3 lime leaves
    1 tbsp tamarind water
    2 tsp sugar
    1 tsp coriander powder
    ½ tsp salt
    3 cm ginger, crushed
    5 cm galangal, crushed
    6 red onions, puree
    3 cloves garlic, crushed
    2 red chilies, seeded and crushed
    oil for fryingHOW TO SATE BUMBU SANTAN:

    Heat oil, saute red BAWAG, garlic, red chili, lemongrass, ginger, bay leaves, lime leaves and galangal until cooked. Put meat, sugar, coriander powder, salt, stir, and cook until the spices to infuse.
    Enter acidic water and coconut milk, stir, and cook again until thickened. Lift the meat and refrigerate. Tata meat with a skewer and grilled until dry and overcooked. Remove and serve topped with the remaining seasoning.RECIPES BUMBU SATE Maranggi:

    500 gram portion of beef brisket, diced
    50 grams of young ginger, grated
    50 grams of ginger, grated
    25 grams of coriander, mashed until smooth
    3 tablespoons soy sauce or soy sauce english
    8 tablespoons soy sauce
    salt and pepper to taste
    50 grams of margarineHOW TO MAKE A SATE Maranggi:

    Marinate chunks of meat with all ingredients except margarine, rest for 1 hour to allow the flavors to infuse. Arrange the pieces of meat on skewers puncture.
    Burn with smeared margarine until cooked through, serve skewers with soy sauce.

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