Satay originated in Java, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, and the southern Philippines, and also in the Netherlands, as Indonesia is a former Dutch colony.
Satay is a very popular delicacy in Indonesia; Indonesia's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satay. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country.
Beside this lamb satay, you can see my other post, Chicken satay with peanut sauce. You can use that peanut sauce for this recipe too.
± 2 kg Lamb /mutton (mixed with fat). Cut into bite-size
± ¾ tablespoon garlic powder
½ tablespoons onion powder (optional)
± 1 tablespoon coriander powder
2 tsp salt or to taste
3~4 tablespoons vegetable oil (I use olive oil)
4 ~ 5 tablespoons sweet soy sauce (kecap manis)
>> Mix all ingredients and let sit at least 4 hours or overnight in refrigerator. Then stacking /puncture on satay skewer
sweet soy sauce (I use ABC brand)
Sliced of small red onion
>> Mix all ingredients B as marinate during roasting.
Ingredients C (soy sauce):
thin slices of red onion
Sweet soy sauce (I use kecap manis ABC)
Juice of lemon
chili chopped / ground chili to taste
>> C Mix all ingredients for sauce.
Other complementary ingredients:
mixed pickles (acar ketimun)
How to prepare:
Dip satay into ingredients B (like picture above) and grilled over charcoal. During grilling, occasionally dip / brush satay with ingredient B and continue grill until cooked.
Place satays on serving plates and pour with sauce (ingredients C) and serve hot with mixed pickles and warm rice / rice cake (lontong/ ketupat).
- 2 cups of fried peanut.
- 2 ~ 3 large red chilies. Diced to make it easier to mashed.
- Some cayenne pepper or birds eye pepper (optional-to give spicy-hot flavor)
- 5 ~ 6 cloves garlic
- 2 red onions (small size)
- 3~5 kaffir leaves.
- a small amount (about 1/2 tbsp) of Javanese palm sugar (if you can not find it, brown sugar may be substituted)
* Heat enough cooking oil on frying pan . Saute peanut and all ingredients (except brown sugar and kaffir leaves) until all withered. Remove from heat. Mash it all together with palm sugar (you can use blender to do it). Then move into sauce pan, pour in small amount of hot water--enough to be able to stirred and thicker than gravy sauce. Mix in kaffir leaves and bring to boil over medium heat. Peanut sauce is now ready to use. Mix with few spoon sweet soy sauce.