how to for Making sate maranggi in Binjai

satay

Satay, translit. satay, English: satay) is a food made from meat which is cut into small pieces and skewered in such a way with a bone stick from coconut leaves or bamboo, then grilled using wood charcoal coals. Satay is served with a variety of spices depending on the satay recipe variations.[9] Meat that is used as satay includes chicken, goat, lamb, beef, pork, rabbit, horse, and others.

Sate is known to originate from Java, Indonesia, and can be found anywhere in Indonesia and has been considered one of Indonesia's national dishes.[10] Sate is also popular in other Southeast Asian countries such as Malaysia, Singapore, the Philippines and Thailand. Sate is also popular in the Netherlands because it is influenced by Indonesian cuisine, which used to be a colony.

Sate is a very popular dish in Indonesia, with various ethnic groups and traditions of the art of cooking (see Indonesian cuisine) producing various types of satay. In Indonesia, satay can be obtained from traveling satay traders, street vendors at roadside stalls, to upscale restaurants, and is often served at formal and non-formal parties. Recipes and how to make satay vary depending on the variations and recipes for each region. Almost all kinds of meat can be made satay. As the country of origin of satay, Indonesia has many variations of satay recipes.

Usually satay is given a sauce, which can be in the form of soy sauce, peanut sauce, or something else, usually accompanied by pickles made from sliced shallots, cucumbers and bird's eye chilies. Satay is eaten with warm rice or it can also be served with rice cake or kupat or just satay.

International dishes similar to satay include yakitori from Japan, shish kebab from Turkey, shashlik from Caucasians, chuanr from China, and sosatie from South Africa. Sate is listed as ranked 14th in the World's 50 most delicious foods (50 Most Delicious Dishes in the World) through a reader poll conducted by CNN Go in 2011

Ingredients

12 stitches

1/2 chicken (fillet, take the meat and skin, cut into squares)

Skewer the satay

The seasoning

3 cloves of garlic

1 red onion

1 tsp coriander

1/2 tsp pepper

1 tsp salt

1 tamarind fruit

A pinch of brown sugar (about 1/2 tbsp)

2 tbsp sweet soy sauce

1 tbsp fried peanuts

5 tbsp boiled water

2 limes

Peanut sauce for/serving

5 tbsp fried peanuts

2 cloves of fried garlic

1 tsp salt

1/2 round of brown sugar (in one small shell yes)

3 tbsp sweet soy sauce

1 lime

sufficient water

Supplementary material

4 red bird's eye chilies

1 tomato

3 shallots

How to make

Step 1

Chicken skewers that have been cut into squares (according to your taste) I made big ones

Step 2

Grind all the spices (except soy sauce and lime, water) if it is pureed, add soy sauce, water and lime juice.

Step 3

Marinade on skewers of chicken satay, then grill over medium heat, while repeatedly seasoning again for about 20 minutes (this is the part that is grilled misua..)

Step 4

For the peanut sauce, grind all the ingredients, finally add soy sauce, lime juice.

Step 5

Cut all the complementary ingredients (sliced chilies, tomatoes, onions)

Step 6

Serve with complementary ingredients