Sate Daging (Grilled Skewerd Meat)

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by Uarel Turangs

wwltv.com

Posted on June 7, 2012 at 7:52 AM

Updated Wednesday, Nov 13 at 3:26 AM

SAUCE:

250 g. peanut butter (crunchy)

1 clove garlic, crushed

1 tbsp. soya sauce and 2 tsps. brown sugar (or 1 tbsp. sweet soya sauce)

Salt to taste

1 small onion, grated

1 tbsp. oil

asam

1/2-1 tsp. chilli

1 cup santan (or water)

 

Heat the oil and fry the onion and garlic till light brown.

Add chilli and fry a minute longer.

Then add peanut butter, mix well, add soy sauce, brown sugar, asam and salt.

Finally add santan and stir till boiling.

The consistency should not be too thick. It is a dunking sauce. (Consistency can be adjusted by adding more water to thin, cooking a little longer to thicken.)

 

 

MEAT:

500 g. round or buttock steak/chicken thighs

1 small clove garlic, crushed

1-2 tbsp. soya sauce

asam

1/2-1 tsp. chilli

1 small onion, grated

Salt to taste

oil (1 dsp.)

 

Cut the meat into 3 cm. cubes and thread on skewers (approximately 4-6 cubes per skewer.)

Marinade in the remaining ingredients for at least an hour.

Grill over charcoal fire, turning frequently, basting occasionally with marinade and brushing with oil.

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