Chicken Satay (Sate Ayam)

Ingredients

• 2 pieces of boneless chicken breast


• 1 tablespoon of cooking oil


• wooden skewers

Spices

• 5 cloves shallot


• 5 cloves garlic


• 1 teaspoon coriander


• 2 cm fresh turmeric


• 1 teaspoon tamarind juice


• salt and pepper as desired


• palm sugar as desired

Grind all spices in a mortar or blend it in a blender (add a little water before blend it)

Cooking Direction

• cut chicken breast as desired. Usually 1x2x2 cm


• mix chicken cutlet with cooking oil and blended spices. Marinade for 15-30 minutes.


• Thread 4 to 5 chicken cutlets onto skewers.


• Grill until well cooked


• Served with peanut souce (Sambal Kacang) & sliced shallot on top.
  

Lamb Satay with Spicy Soy Sauce (Sate Kambing Bumbu Kecap)

Ingredients

• 1/2 kg lamb chop, diced 2 cm


• 1 piece of papaya's leaf


• wooden skewers


• 1 teaspoon of minced K-lime leaves


• 1 tablespoon of grinded shallots


• 1/2 teaspoon of pepper


• 1 tablespoon of K-lime juice


• 2 tablespoon of sweet soy sauce

Spicy Sweet Soy Sauce

• sweet soy sauce, desired amount


• thai chili, desired amount


• 3 cloves shallot, sliced


• 1/4 teaspoon pepper powder


• 2 piece of K-lime

mix all ingredients, stir well, set aside.

Cooking Direction

• wrap chopped lamb meat inside papaya's leaf to tendering the meat. Wrap for 1 hour


• after 1 hour, mix meat with minced k-lime leaves, grinded shallots, pepper, k-lime juice and sweet soy sauce. Marinade for 15 minutes.


• Thread 5 pieces of meat onto wooden skewers.


• Grill satay until cooked


• served with spicy sweet soy sauce and rice/ketupat.
  

Sate Padang (Padang Satay)

Ingredients

• 250 gram sirloin/tenderloin meat (beef)
• 1 beef heart (optional)
• 1 beef tongue (optional)
• 3 smashed lemon grass
• 1 turmeric leaf, divided into 3 parts
• 4 K-lime leaves
• 75 gram rice powder, dissolve with a little amount of water
• 1 1/2 tablespoon of starch, dissolve with a little amount of water
• 500 ml water
• wooden skewers

Grind Ingredients

• 10 cloves of shallots
• 6 cloves of garlic
• 2 pieces of small chili/jalapeño
• 1 tablespoon of roasted coriander
• 1 teaspoon of roasted caraway
• 5 cm fresh turmeric
• 4 cm fresh ginger
• 2 cm fresh galanga root
• Salt & pepper

Grind all ingredients in a mortar

Compliment

• Ketupat
• Fried onion

Cooking Direction

Satay Meat

• Cook meat, beef heart & beef tongue in a boiled water, add grind ingredients, turmeric leaves, lemon grass & K-lime leaves. Cook until all spices well mixed and all meat cooked
• Set aside beef meat, heart & Tongue, drained and diced. (you can also slice the meat into thin slice)
• Thread 5 diced meat onto skewers, grill for a moment.

Gravy

• preheat the leftover beef stock and thicken it with rice powder and starch that had been mixed with water.
• Cooked until all ingredients well mixed
• Serve satay with ketupat and its gravy, spread with fried union, Served Hot