Sate Goat Recipe Madura with Peanut Sauce - How to serve grilled goat satay and not expired with typical peanut sauce Madura make sate really good when eaten. Not only that, chicken satay and beef satay is also able to be an alternative.
|Image from resepsedapku.com|
In order to keep the goat meat is not expired or prengus and not tough, we can process it without washing it first, so do not wash it before it is inserted or after removal from the refrigerator. But for the meat that gres slaughtered, let it be a few hours let all the blood out and dropped dirt. After that, immediately goat meat and do not be left too long not processed or if you want to be stored in the right way to prevent bacteria contaminated.
Why not recommended washing goat meat is the reason that goat meat is very susceptible to the water so it will eliminate the characteristics and delicacy, the texture of the meat becomes hard and difficult to tender, and expired prengus even spread.
If you still want to wash the goat meat, wash with just running water and drain it immediately, use kitchen tissue to really throw. This method is also still quite vulnerable, the reason if to be submerged or absorbed water is able to make the meat hard and reduce the typical taste.
Boiling the meat without washing it can also be an option, then remove the boiled water. Even able to add a variety of spices in the stew resembles bay leaves, orange leaves, ginger, lemongrass or basil to neutralize the expired is not delicious. But this way will produce a different alphabet sate.
Recipes Make Goats Sate:
In addition, grated pineapple can also help soften the tough meat and also reduce the expiration of the grain, as long as not too long pour it. While the tips and the most practical way, easy and simple in making a soft goat satay is cut into pieces with a relatively small dice size.
400 grams of mutton, diced small pieces
Smooth condiments for sauce:
- 3 onion grains
- 2 cloves of garlic
- 1/4 teaspoon grain pepper
- 1 tbsp coriander
- 1/4 teaspoon salt
Peanut sauce :
- 150 grams of peanuts, fry and puree
- 3 tablespoons soy sauce
- 1 kaffir lime
- 400 ml of water
- 1/2 teaspoon salt
- 5 grains of onion, mashed
- 2 cloves of garlic, puree
- 3 large red peppers, puree
- right amount of oil
- 20 skewers
- Wood charcoal for decomposition and fan
- 3 tablespoons soy sauce or to taste
How to Make Goat Sate:
Arrange each 5 pieces of meat on each one of the skewers. Then sprinkle evenly with a spice fine for lumuran (rubbed with a hand let it really evenly), then let stand for about 30 minutes.
Heat a little oil in a frying pan, saute onion and white fine and red chilli until fragrant. Enter the ground peanuts, then pour water and stir well until the peanut dissolves with water. Add salt and sweet soy sauce, stir well and cook until cooked and thickened, pour in a serving and then give the water lime juice.
Baked sate and back and forth until fragrant and cooked evenly, do not let the fire grow so as not to burn. Serve the goat satay with a splash of delicious and delicious bean spices, add sweet soy sauce depending on taste.