Sate Maranggi

For many times I have mentioned that 'cookies are treats that never disappointing'.
And now, I have to say that 'Sate is the side dish that never disappointing'.

OK, I'm serious. This kind of dish always brings such happiness to us. For me, it's not hard to prepare it, not at all. And the result; always delicious, hmmm... it always makes my family enjoying their meal and for sure, no left over. After all, ... the cook is always happy when she knows the customer like her cooking.

Actually, preparing sate is not difficult. There are 3 main components that we need to prepare; the main ingredient (could be beef or chicken or fish or seafood, ... or others such as tempe, innards, vegetables), the seasoning, and the sauce (not always needed though).

Later on, the seasoning will be the one which determine the special taste of sate. It can be marinated for a while before start grilling the sate. It can be 'slow cooked' to let the seasoning is absorbed well before grilling, or simply just mix them and grill.

As always, fresh ingredients are the best, so choose fresh and good quality ingredients while go shopping,  treat them as your good mate, then it'll give you extra good score for your cooking result.

For now, after 4 sate recipes ; Tuturuga Style Chicken Sate, Padang Sate, Balinese Sate, and Mince Fish Sate on my previous postings... let me introduce you the not so popular but so delicious sate.

Sate Maranggi, that originally is from Purwakarta, West Java.
Where is Purwakarta? *Please note : it's not Purwokerto which is located in Central Java*
Remember my posting about Jatiluhur Lake early this year? If you see the first (b/w) picture, you can see the city sign of Purwakarta. Yup, it's located about half way between Jakarta and Bandung.

Sate Maranggi is made from cow or goat meat; i.e. beef or mutton. The harmony flavors in the seasoning make this sate become special; sweet from the sweet soy sauce (kecap manis) and palm sugar/coconut sugar (gula jawa) combine with sour taste from asam jawa (tamarind). Serving with the Sauce which is another beautiful combination between sweet soy sauce and vinegar, mix with chopped tangy shallots, spicy green chili and juicy tomato.

Curious?
You can go to Purwakarta (only 1.5hrs from Jakarta), where this kind of sate is easy to be found in every corner of the town. Or... why don't you try to make it by yourself?

Sate Maranggi
Bahan / Ingredients:
600 gr daging sapi / 600 gr beef
100 gr gula merah, sisir / 100 gr palm sugar, grated
3 sdm kecap manis / 3 tbsp sweet soy sauce
20 buah tusuk satai, rendam dalam air, tiriskan / 20 sate skewer, soaked in the water, drained
lontong untuk pelengkap / rice cake

Bumbu Halus / Spices (ground) :
12 butir bawang merah / 12 shallots
8 siung bawang putih / 8 cloves garlic
1 1/2 sdm ketumbar / 1 1/2 tbsp coriander
2 sdm air asam jawa pekat / 2 tbsp 'thick' tamarind water
1 1/2 sdt garam / 1 1/2 tsp salt

Sambal / Chilli Sauce :
5 buah cabai rawit hijau, gerus kasar / 5 small green chilli, chopped
1 buah tomat merah, iris kecil-kecil / 1 red tomato, chopped
2 butir bawang merah, iris kecil-kecil / 2 shallots, chopped
1 sdm cuka 5% / 1 tbsp vinegar
2 sdm kecap manis / 5 tbsp sweet soy sauce

Cara Membuat : 
1. Potong-potong daging sapi berbentuk dadu 1-1 1/2 cm. Kemudian campurkan dengan gula merah, kecap manis dan bumbu halus, aduk rata. Diamkan 30 menit agar bumbu meresap.
2. Tusuk 4-5 potong daging dalam setiap tusuk. Selesaikan hingga seluruh bahan habis.
3. Panaskan pemanggang di atas bara api, panggang sate sambil olesi dengan bumbu perendam, dan balik-balik hingga matang, angkat.
4. Sambal : Campurkan cabai rawit gerus, tomat iris dan bawang merah dalam mangkuk, tambahkan cuka dan kecap manis, aduk rata.
5. Taruh sate di atas piring saji, hidangkan selagi panas dengan sambal dan lontong.

Tip : Pilih daging sapi dari bagian yang empuk, misalnya bagian has, paha depan, penutup (top side) atau samcan (flank).



Method :
1. Cut the beef into dice shape, about 1-1 1/2 cm. Mix well with palm sugar, sweet soy sauce and ground spices. Leave for 30 minutes to allow meat absorbing the flavors.
2. Skew 4-5 pieces of meat in each skewer until all meat dices are consumed.
3. Preheat the grill over hot coals, grill the sate while marinated, turn upside-down until cooked evenly, remove from heat.
4. Sambal: Mix chopped green chili,  sliced ​​tomato and shallots in a bowl, add vinegar and sweet soy sauce, stir well.
5. Place the skewers on the serving plate, serve hot with sauce and rice cake.

Tip: choose tender parts of beef or mutton; e.g. tenderloin, front leg, top side or flank.

Have a Good Monday Night, Friends...