Indonesian Lamb or mutton Satay /Sate daging Kambing bumbu kecap

Satay (sate) 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.

Besides this lamb satay, you can see my other post, Chicken satay with peanut sauce-  here and here. You can use that peanut sauce for this recipe too.

  Ingredients A:
 ± 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 the refrigerator. Then stacking /puncture on satay skewer


Ingredients B (for marinate during grilling):
 sweet soy sauce (I use ABC brand)
 Lemon juice
 Sliced of small ​​red onion
→ Mix all ingredients  B as marinate during grill/ roasting.


Ingredients C (soy sauce):
 thin slices of red onion
 Sweet soy sauce (I use kecap manis ABC)
 Juice of fresh lemon
 birdeye chili, sliced / ground chili to taste
→ Mix all ingredients for sauce.

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