This Is Sate Matang Typical Aceh
The main ingredient
- 300 grams of mutton, diced small pieces.
Seasoning ingredients to burn sate matang
- 1 tsp coriander
- 1 clove of garlic
- 1 clove of red onion
- 1 stalk lemongrass
- 1 segment of ginger finger
- 1 segang galangal finger
- 2 cm turmeric
- 2 candlenuts
- Salt to taste
- Red sugar sufficiently
- Oil to taste, to saute
How to make sate matang
- Blend all seasonings to burn sate.
- Heat the oil and stir fry the spices that have been mashed. Then input the meat that has been cut into pieces. Saute for a while until the spices soak.
- Lift and stack the meat with a skewer, then burn it.
Peanut ingredients
- 2 ounces peanuts, fried and then puree
- 1 garlic clove, to saute
- 2 bay leaves
- 1 kaffir lime leaves
- 2 pieces of pandan leaves
- 1 small lemongrass
- 1 cinnamon
- 2 ounces chili dried
- 500 ml coconut milk
- 1 tbsp white sugar
- slight red sugar
- sweet soy sauce
How to cook peanut sauce:
Saute all ingredients (except sweet soy sauce) to remove the fragrant aroma.
Then enter the coconut milk. Wait for a little boil.
Enter ground brown soybeans with dried chili.
Stir until boiling and thickening until visible to remove oil.
Add sweet soy sauce when it comes to serving cooked sate and peanut sauce.
Sate Matang mature raw materials:
- 1/2 liter of boiled water
- 1 tsp coriander
- 1 garlic clove
- 1 red onion
- 1 lemongrass
- 1 segment of ginger finger
- 1 segang galangal finger
- 2 cm turmeric
- 2 grains of hazelnut
- 1/2 grains of coconut, for coconut milk
- Salt to taste
- Red sugar to taste
In Abruzzo (centre of Italy) we eat a similar dish called "arrosticini" and it is great accompanied by a good red wine glass, better if it is "Montepulciano" ;)
Tanix
This is supercool! @foodrecipes1 Thanks! Followed...