♥♥ When two Cultures mixed (。◕‿◕。) Anything in my Page are only simple thing, but I did it with great love.

Indonesian Lamb or mutton satay with peanut sauce / Sate Kambing Bumbu Kacang

Resep Dalam Bhs Indonesia bisa dilihat di sini



Selam Everybody...........Merhaba from Türkiye.




Satay is a grilled meat dish famous throughout Southeast-Asia. Indonesians consider it a national dish conceived by street vendors. These tasty meat skewers are most popular with chicken, beef also lamb or mutton. We also have vegetarian satay version use tofu and tempeh instead of meat. 
Traditionally it served with white steamed rice or cake rice (Ind; ketupat and lontong). 

And generally it served with fresh cucumber pickle as well. Some area (like Madura island) serve together with bone soup or in middle Java serve this satay with gulai tongseng.

So if you want this satay in quick, you should prepare your white rice or cake rice in advance. Also you need to make peanut sauce and fresh pickled cucumber in ahead.



In Indonesia it self there are many types of satay from various regions and of various ingredients. For example, from Padang city (Sumatra), I like satay Padang. There are also "sate kelapa" (beef satay wrapped with grated coconut-My best favorite)-it's mostly common from Madura Island, quail eggs satay, clam satay, 'tempeh' and tofu satay or mushroom satay for vegetarian option.
And there are dozens of other types of satay (which is nearly I have eaten already). 

Today İ will share authentic and traditional Indonesian lamb satay with peanut sauce. But for you who doesn't like peanut sauce check my satay with sweet soy sauce here for an option.
Check also my chicken satay here.

Satay Peanut sauce recipe.
By Çitra's Home Diary

İngredients:
🥜 400 g raw peanut (you can use roasted one)
🥜 4-5 cloves of garlic
🥜 2-3 red chili, seeded
🥜 2 pcs kaffir lime leaves
🥜 1 tsp salt
🥜 3 Tbsp palm sugar (you can use brown sugar)
🥜 3 cup of water
🥜 ±4 Tbsp oil

How to make:

1) Heat oil in a wok/ skillet, stir fry peanut until cooked trough. Then  add in garlic, red chili and kaffir lime leaves, continue stir fry for 2 or 3 minutes more. Turn off the heat.
İf you use roasted peanut, just fry all of them together for 4-5 minutes just to bring the peanut "alive" again.

2) Do not discard the oil, blend them all with salt, palm sugar and part of water until really smooth. Use hand handled blender or blender jar.

3) Move into sauce pan, add the rest of water and cook over medium heat until bubbling. Stirring frequently. Turn off the heat and move to clean jar. 
Satay peanut sauce ready to use. Use the sauce within 3 days and keep in refrigerator.


İngredient for making Lamb/ mutton satay:

🍡 1 kg lamb/ mutton, cut into bite size and thread onto skewer
🍡 Indonesian kecap manis / sweet soy sauce
🍡 some shallot, thinly slice
🍡 freshly squeeze lime/ lemon juice
🍡 some bird eye chili (optional), thinly slice
🍡 Peanut sauce

How to make:

1) Make satay marinate; in a wide platter put about 2 Tbsp peanut sauce add fresh 1 lime juice and some tablespoon of kecap manis and mix to combine. Marinate the meat by lay them in one layer and flip both side until they all cover by marinate sauce. 

2) Grill over charcoal, flip frequently to cook thoroughly. You can grill in your oven with grilling mode, just wrap the bamboo skewer with aluminium foil to prevent burning.

How to serve:

İn a serving plate, add satay peanut sauce, shallot, chili (if using) and fresh lemon/ lime juice. Mix in kecap manis .
Enjoy your lamb satay with peanut sauce, rice (or rice cake) and cucumber pickle.

See this link to make cucumber and carrot fresh pickle.

Enjoy your lamb satay 🍡


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2 comments:

  1. I love trying authentic food that I can easily make at home. This dish sounds amazing.

    ReplyDelete

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