We made satay at home, always from small pieces of chicken, much tastier than the large chunks of meat with a dollop of peanut sauce that you often see.
With some satay you don’t need peanut sauce, such as satay maranggi, made from beef (or goat) and from the West Java area. Sweet, spicy and spicy at the same time. Flip Stoltenborgh kindly was one of the family recipes from his book Trek in Indonesia to share
Chop the onions, chop the garlic, chilli and ginger and crush in a food processor or mortar. Heat oil and fry the mixture until the onions are tender. Add the sugar, coriander seeds, tamarind, oyster sauce and soy sauce and simmer for 5 minutes. Cut the beef tenderloin into cubes of 2 by 2 cm and thread on skewers (5 or 6 per skewer). Marinate for 1 hour. Roast red in 2 to 3 minutes or well done in 5 minutes. Preferably over charcoal, but the oven grill or grill pan is also possible. Delicious with sambal colo-colo (tomato sambal).
Necessary for 4 people:
– 500 gr beef tenderloin tips
– 2 red onions or four shallots
– 3 cloves of garlic
– 1 or 2 chili peppers (without seeds)
– 2 tsp coriander seeds
– 3 cm of ginger
– 3 tbsp palm sugar or brown sugar
– 1 tbsp oyster sauce
– 2 tbsp tamarind
– 125 ml sweet soy sauce
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