Satay (/ˈsæteɪ/, /ˈsɑːteɪ/ SAH-tay), or sate, is a dish of seasoned, skewered and grilled meat, served with a sauce.Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
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, including Malaysia, Singapore, Brunei, and Thailand, as well as in the Netherlands, as Indonesia is a former Dutch colony.
Basic Szechuan Chili Seasoning !
Satay is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary arts (see Indonesian cuisine) have produced a wide variety of satays. 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. Close analogues are yakitori from Japan, shish kebab from Turkey, shashlik from Caucasus, chuanr from China, and sosatie from South Africa.
- Sate Madura , originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from mutton or chicken, the recipe’s main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or “javanese sugar” in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), candlenut/kemiri, and salt. Chicken Madura satay is usually served in peanut sauce, while the mutton Madura satay is usually served in sweet soy sauce. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments.
- Instead of soy sauce and peanut sauce as a regular marinade for indonesian satay, i fusioned the lamb skewer with the szechuan style seasoning. Lamb meat got a relatively strong gamey flavour, szechuan peppercorn in the marinade get rid the unpleasant aromas. Numbing sensation when you eat the szechuan peppercorn is something refreshing dish.
- Ingredient :
- Lamb Skewer with Indonesian Szechuan Peppercorn/ Andaliman :
- 20 bamboo skewer, submerge in water for about 2 hours, drained
- 200 gr lamb tenderloin, cubed 2 cm
- 1 onion, cubed 3 cm
Szechuan peppercorn lamb seasoning:
- 1 tsp andaliman/ indonesian szechuan peppercorn
- 8 cloves garlic
- 3 cm ginger
- 1/2 tbsp chilli/cayenne pepper flakes
- 1/2 tsp black peppercorn
- 1 tsp salt
- 1 tbsp olive oil
The Marinade had a very strong aromas!
Satay Sauce/Bumbu Sate:
- 2 tbsp vegetable oil
- 100 gr peanuts, fried until done, drained
- 6 shallots, chopped
- 4 cloves garlic, chopped
- 1 tsp dry shrimp paste (terasi)
- 6 red chilli, chopped
- 1 tbsp brown sugar
- 1 tsp tamarind paste
- 1 tbsp dark soy sauce
- 2 cup water
- salt n pepper to taste
- Raw Chili Sambal:
- 1 tbsp chopped green bird eye chili
- 1 tbsp chopped red bird eye chil
- 4 tbsp chopped shallot/onion
- 1 tsp chopped garlic
- 1 tbsp kaffir lime juice
- 3 tbsp coconut oil
- salt, pepper and sugar to taste
How to make grilled lamb skewer:
- Blend all Szechuan peppercorn lamb seasoning into fine paste, set aside.
- Mixed lamb loin and szechuan peppercorn lamb seasoning, set aside and marinated about 1 hour in fridge.
- Put the szechuan seasoned lamb and cubed onion in bamboo or metal skewers.
- Grilled until done within about 2 minutes each side, dipending on your cubed lamb thickness. make sure it’s well done to prevent salmonellosis
Smells the goodness !
How to make Indonesian peanut satay :
- Heat up the vegetable oil, saute shallot, garlic, chilli and dry shrip paste until slighly browned.
- Process peanut and the sauteed ingredient into a paste( don’t over do this, a little peanut chunck is taste great)
- Heat up the peanut paste in a heavy bottom sauce pan, bring to boil
- Reduce the heat and simmer until thicken.
How to make Raw Chili Sambal :
- Mixed all ingredient in a glass bowl.
- Served in room temperature.
- When you use bamboo skewer, soaked it first in water about 15 minutes to prevent it’s burned up when grilling.
- Keep the cooked lamb on warmer or wrap in alumunium foil to keep it warm, you don’t wanna eat it cold.
- Add oil in the marinade mixture instead on the grilling pan or grilling net.
- Don’t flip over the lamb skewer when it uncooked or evenly, it will stick on the grilling net. The cooked meat won’t stick on grilling net
You May also Like :