Satay – sate – skewered meat

Ease : 1
Cost : 2
Spicy :
People : 8
  • Baking :
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    Ingredients :

    • 1 kg of meat (beef, chicken or mutton)
    • 6 tablespoons of sugar
    • 1 1/2 cups of peanut
    • 1 stalk lemongrass
    • 1 teaspoon of cumin
    • 1 teaspoon of salt
    • 2 large onions
    • 5 cloves of garlic
    • 1 cteaspoon of turmeric
    • 2 chopped cilantro
    • 30 g of fresh ginger
    • 1/4 cup of vegetable oil
    • 1/4 cup of water

    for the sauce:

    • 680 g of peanuts
    • 5 cloves of garlic
    • 2 stalks lemongrass
    • 1/2 cup of sesame seeds
    • 2 tablespoons of chopped red pepper
    • 1 tablespoon of shrimp paste, dry
    • 2 large onions
    • 85 g of tamarind paste
    • 1/2 cup of powdered sugar
    • 1 piece of ginger
    • 4 teaspoons of salt
    • 6 cups of milk coconut

    Preparation :
    Finely chop the garlic, onions, peanuts, lemongrass and ginger and reserve.

    Cut meat into cubes and place in a bowl and finely chopped ingredients. Add salt, sugar, cumin, turmeric, coriander, water and mix.

    Marinate for at least 4 hours, then put the meat on skewers, cook the skewers ona grill or oven.

    For the sauce:
    Chop the onions, garlic and ginger. Dry toast the seeds of peanuts in a pan,remove the skins and grind finely.

    Saute shrimp paste over medium heat for a few minutes, add onion and garlic to skillet, cook the onions until they become white.

    Add lemongrass, ginger, chilli, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste and cook until the sauce thickens.

    Serve skewers and sauce with vegetables or rice.

    Tips : It is served with sliced ​​cucumber, cubes of compacted rice, raw onions and the famous satay sauce.

    Anecdotes : Following colonization of Indonesia by the Netherlands, this dish is now extremely common in fast food establishments Dutch, the satay sauce is regularly used as an accompaniment to fried.

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