Satay | Delicious and Simple Cattle / Soft Goat Recipe | Sate Maranggi-putvod

Satay|Delicious and Simple Cattle / Soft Goat Recipe | Sate Maranggi-putvod

Satay? Who is not familiar with satay, especially maranggi satay which is famous in West Java with its herbs and spices, although for some people

the maranggi satay is difficult to reach because the price is not cheap. But don't worry, for satay lovers we can still feel the pleasure of

satay, especially on the feast of IDULADHA, All can make their own satay for free


4 servings

1 kg of mutton

20 shallots

10 garlic cloves

2 tablespoons of coriander

4 pecan nuts

1 Javanese sugar

4 sour sticks

the size of the thumb on geprek

6 orange leaves

1 tsp salt

100 ml of sweet soy sauce

4 tablespoons of cooking oil


Blend the garlic, shallots, candlenuts, coriander, java sugar and salt. Add 3/4 of the ingredients to the cut meat.

Give daunjeruk, ginger and sour slices. Squeeze so the spices soak. and leave it in the refrigerator for 30 minutes.

Skewer the satay with a skewer and then burn in the coals, after half cooked, spread with the remaining fine spices, sweet soy sauce and oil,

then bake again until the satay is cooked.

Serve satay with sambal kecap, sliced ​​cabbage and tomatoes as a complement.