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Can't think clearly, love properly, and sleep well if you haven't eaten goat satay

There are many processed meats used as satay ingredients. There are chicken satay, beef satay, and goat satay. Goat satay is one of the favorite processed meat foods and is widely sold in various regions.

If not consumed excessively, this goat satay has many benefits. One is to prevent anemia. By consuming processed mutton, we avoid the risk of disease lacking these red blood cells. For goat meat contains high iron. The fat content is also much lower than that of beef.

To process goat satay, people sometimes feel reluctant with the hassle. Because mutton does smell stinging, or popular with the word 'prengus'. In addition, people are also worried about the texture of the meat. But there is a way that the goat satay that we make can be tender and does not smell 'prengus'.

some recipes make satay super tasty: 

1. Grilled goat satay



Ingredients:

- 400 grams of mutton

- 3 garlic cloves

- 1 seed tamarind

- 1/2 tablespoon coriander

- 1/3 medium size Java sugar

- 1 ginger segment

- Powdered pepper to taste

- papaya leaves to taste

- salt to taste

- lime

How to create:

- Grease mutton with salt and lime to remove fishy smell and goat meat prengus

- Squeeze and puree papaya leaves

- Wrap the meat using the papaya leaves for 30 minutes, functioning so that the mutton to be cooked later becomes tender

- Prepare the seasoning, puree garlic, coriander, ginger, java sugar, tamarind, lime, and salt.

- Clean wash the meat and diced

- Flush the fine seasoning evenly, let stand for a moment

- Prick the meat into a skewer

- Preheat the oven to a temperature of 200 degrees Celsius for 10-15 minutes

- Put the satay in the oven, bake the satay for 30 minutes

- Grilled goat satay ready to be enjoyed

2. Spiced goat satay



Ingredients:

- 300 grams of mutton

- 1 lemongrass stick

- 2 pieces of orange leaves

- 2 garlic cloves

- 2 cloves of shallots

- 1 teaspoon coriander powder

- 2 tablespoons sweet soy sauce

- 1 sednok eating cooking oil

- 1 ounce fried peanuts

- 1 teaspoon petis

- powdered broth to taste

- Sugar to taste

- Salt to taste

- Fried onions for sprinkling

- Cayenne pepper to taste

How to create:

- Cut mutton with dice size or to taste

- Prepare all seasonings, salt, sugar, garlic puree, shallots, coriander, and lemongrass

- Crush mutton with seasoning

- Meat skewers

- Prepare a spread for burnt satay, which is a little seasoning with sweet soy sauce and cooking oil.

- Burn meat until cooked

- For peanut sauce, puree fried beans, cayenne pepper, and petis

- Flush goat satay with peanut sauce

- Sprinkle fried onions

3. Sesame oil goat satay



Ingredients:

- 1 kilogram of mutton

- 3 cloves of shallots

- 2 garlic cloves

- 2 pecans

- 2 pieces of orange leaves

- 1 tablespoon sesame oil

- 1 teaspoon ground pepper

- 1 teaspoon coriander

- 1 tablespoon lime juice

- Sweet soy sauce

How to create:

- Puree all seasonings, namely shallots, garlic, coriander, pecans, salt, tamarind, and orange leaves

- Sprinkle the meat with seasoning, let stand for 10 minutes

- Prepare the seasoning, namely sweet soy sauce, pepper powder, lime juice, and sesame oil.

- Goat meat skewers with skewers

- Burn and grease with seasoning prepared if the meat is half-cooked

- Do it until the meat is tender and ready to serve

8. Goat satay sambal plecing



Ingredients:

- 1 kilogram of mutton

- Refined young pineapple

- Soy sauce to taste

Ingredients of sambal plecing:

- 4 cloves shallots

- 2 garlic cloves

- Cayenne pepper to taste

- Chilli kriting to taste

- 3 tomatoes

- salt to taste

- sugar to taste

- flavorings

- 1 lime

How to create:

- Slice meat to taste

- Baluri with refined pineapple and soy sauce to taste, let stand for 10 minutes

- Bake until cooked

- For sambal, fry all the ingredients first

- Puree with blender or diulek

- Flush goat satay with sambal plecing

- Taburu sliced shallots

- Goat satay sambal plecing ready to be served


"Part of success in life is eating whatever you want and letting it get digested"

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