Sate Udang

February 17th, 2009

Ingredients:
Large King prawns
Kemiri (candlenut)
Cabe Merah (Red Chillies)
Garlic
Onion
1 Tomato
2 Daun jeruk purut (Kaffir Lime leaves)
Salt
1 teaspoon gula merah (palm sugar)
Lengkuas (Galangal)
Terasi (shrimp paste, belachan)
1/2 teaspoon Petis Udang
Bamboo skewers

Preparation:
- Grind all ingredients except the prawns
1. Clean the prawns and mix with the ground ingredients
2. Marinate for about half an hour to an hour.
3. Score the underside of the prawn to prevent the prawn from curling.
4. Place the prawns on the bamboo skewers lengthwise
5. Take the skewers out of the bumbu-bumbu and fry the marinating sauce a little until fragrant. Take off the heat
6. Grill the prawns on a charcoal griller dipping it into the fried sauce every now and then. Take care not to grill the prawns too long or they will become tough.

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Sate Lilit

February 17th, 2009

Ingredients:

10 oz skinned boneless snapper fillet or other firm white fish
10 oz raw shrimp, peeled
2 cups freshly grated coconut, or 1½ cups dried unsweetened coconut, moistened
1 tab spice paste for seafood
5 fragrant lime leaves, cut in fine shreds
1 tsp. black peppercorns, finely crushed
2 tsp. salt
3-5 green bird  eye chilies, very finely chopped
2 tab brown sugar
bamboo skewers

Preparation:
1. Combine fish with shrimp and mince very finely in a food processor or with a chopper
2. Add all other ingredients and mix well.
3. Mold a heaped tablespoonful of this mixture around a bamboo skewer
4. Grill over charcoal griller until golden brown.

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Sate Madura

February 17th, 2009

Ingredients:
Onion
Kemiri (Candle nuts)
Garlic
Bamboo skewers (as needed)
Chicken (cut into 1″ cubes)
1 cup (250ml) Water
1/4 cup  Oil
Salt (as needed)
Kecap Manis (Sweet soy sauce)
Cabe merah (red Peppers)
Cabe rawit (Birdseye chillies)
Roasted Peanuts (ground to a paste)
1/4 cup  Lime juice

Preparation:
1.  Grind the onion, garlic, kemiri, red pepper, and Birdseye chillies to a fine paste.
2.  Heat oil in a saucepan then sauté the paste until fragrant.
3. Add ground peanuts, 1 cup sweet soy sauce, salt and water.
4. Mix well and slowly bring to a boil.
5. Remove saucepan from heat and add lime juice. Cool to room temperature.
6. Thread the  chicken pieces on the skewers until 3/4 full.
7. Marinate chicken satay for at least 2 hours with a quarter of the sauce and 1 cup of sweet soy sauce.
8. Sprinkle salt to satay before grilling.
9. Grill satay on a charcoal griller for 10-15 minutes, turning occasionally.

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Sate Babi Pedas

February 17th, 2009

Ingredients :
Lean pork, diced in 1×1 cm cubes
1 heaped teaspoon of Serai (lemon grass), chopped then grinded
Kunyit (turmeric)
Onion
Cabe (red chillies), grinded
2 teaspoons of grated ginger
Salt
2 tablespoons of vegetable oil
Vetsin (MSG) (For those who do not like to use vetsin, substitute with a teaspoon of sugar)
Bamboo skewers

Preparation:
1. Chop the onion very fine, do not grind
2. Mix all ingredients and marinate the pork in this for about an hour or two
3. Put the meat on bamboo skewers, approximately 4-5 on a skewer
4. Grill the sate on a charcoal griller

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Sate Padang

February 15th, 2009

Ingredients:

Diced cow’s heart
Cabe rawit (Birdseye chilli)
Lombok (Red peppers)
Onion
Garlic
Pepper
Ketumbar (coriander)
Jintan (cummin)
Kunyit (turmeric)
Lengkuas (Laos) (galangal)
Daun Kunyit (Turmeric leaf)
Daun Jeruk Purut (kaffir Lime leaf)
Serai (lemon grass)
Vegetable oil
3 tablespoons rice flour

Preparation:

1. Grind the cabe, lombok, onion, garlic, ketumbar, jintan, pepper, kunyit and salt until fine
2. Heat the vegetable oil in a wok
3. Add the cow’s heart and the grinded paste and cook with 3 glasses of water. Boil until the meat is soft
4. Take out the cow’s heart and cool
5. When the heart is cold thread onto bamboo skewers.
6. Grill on charcoal grill, dipping into the leftover sauce every now and then.

SAUCE:

Take the leftover sauce from the meat and mix with the 3 tablespoons of rice flour. Cook until thick.

Note:

Serve the sate with the sauce, ketupat or lontong.
For variety you could use tripe (babat) instead of cow’s heart

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