SATE MARANGGI PURWAKARTA
(MARANGGI BEEF SATE)
Tender meat marinated in sweet soy sauce and coriander is what brings out the best in sate maranggi. In Cianjur, West Java, this Sundanese version of sate is usually served with sambal oncom (sambal that uses fermented soybean waste} to accompany nasi uduk (rice cooked in coconut milk) or ketan bakar (grilled glutinous rice). In Purwakarta the use lamb meat to make the sate just as popular.
INGREDIENTS (makes about 20 skewers): 1 peaces = 131 calories
- 900 grams tenderloin meat
- 5 tablespoons sweet soy sauce to marinade the meat
- 150 grams palm sugar, minced
- 8 - 10 tablespoons sweet soy sauce to complement the tomato pickles
- 25 pcs skewers
- 10-12 pcs garlic cloves
- 15-18 pcs shallots
- 2 tablespoons coriander, lightly toasted
- 1 ½ - 2 teaspoons salt
- 2 red tomatoes, sliced
- 4 shallots, sliced
- 6 - 8 black bird's eye chilies, sliced
- 1 ½ tablespoons vinegar 5%
- Cut the meat into dices by the size of 1 ½ - 2 cm. Mix with palm sugar, sweet soy sauce and ground spices. Stir well to combine. Marinade between 30-60 minutes. It will be better to let the meat marinade in the refrigerator overnight).
- Threat 4-5 pieces of meat onto the skewers. Grill the sate over charcoal, turning and basting often until all sides are browned and cooked through. The meat should be well cooked, but not too dry.
- Tomato pickles: mix chilies, tomatoes and shallots. Add vinegar. Serve with sweet soy sauce to complement the sate.
- Sate can be served with rice or rice cakes.
See Indonesian Basic Ingredients here.