Liputan6.com, Jakarta Counting days until the Eid al-Adha holiday, as usual Muslims welcome it with joy and gather with their families while eating sacrificial meat (cow/goat).
Mother, are you still confused about how to prepare goat satay that is not just ordinary goat satay (meat skewered, grilled, seasoned with soy sauce/peanuts only)? Check it out and make it at home, come on, 3 goat satay menus that are different from usual:
1. Pentul Kambing Goat Satay
Material:
350 g goat meat, finely chopped
50 g goat fat, finely chopped
4 tbsp Bango Sweet Soy Sauce
4 tbsp thick coconut milk
1 ½ tsp tamarind water
Skewers
Spices, puree:
8 red onions
3 cloves of garlic
2 tsp coriander powder
2 cm galangal
1 cm ginger
2 stalks of lemongrass, take the white part
¼ tsp cumin
½ tbsp salt
½ tsp ground white pepper
How to cook:
1. In a bowl, stir together the goat meat, goat fat, Sweet Bango Soy Sauce, thick coconut milk and tamarind juice.
2. Take a little dough. Wrap it rather thickly over the satai skewer. Repeat until the dough is finished.
3. Grill over hot coals until cooked. Lift.
4. Serve immediately accompanied by lontong or ketupat. Makes: 4 servings
2. Klatak Satay
Ingredients:
500 gr Young goat meat
50 gr garlic, crushed
15 gr Red onion, crushed
1 Limo orange, juice only
Salt to taste
Spread ingredients:
250 gr Margarine
50 gr garlic, roasted and crushed
25 gr Ginger, crushed
150 gr Bango sweet soy sauce
Goat curry sauce ingredients:
300 grams of goat meat, thinly sliced
¼ tsp Clove powder
½ tsp ground cinnamon
1 tbsp Coriander powder
¼ tsp Cumin powder
2 stalks Lemongrass
3 pieces of lime leaves
1 tbsp tamarind water
3 tbsp cooking oil
500 ml liquid coconut milk
200 ml thick coconut milk
Ground spices:
2 cloves red onion
5 Cloves of Garlic
2 cm Ginger
2 cm Turmeric
3 candlenuts
3 cm Galangal
Salt and pepper, to taste
Fried onions, to taste
How to Cook and How to make:
1. Cut the goat meat to the size for satay.
2. In a container, season the goat meat with the ground spices.
3. Add lime juice and salt to taste, let it sit in the refrigerator for a while before skewering it with a satay skewer (try to make the satay skewer made of iron/stainless steel).
4. Grill over coals, occasionally brushing with a basting agent until cooked. Serve with curry sauce.
5. Saute ground spices, lemongrass and lime leaves until slightly fragrant, then add the sliced meatballs and continue frying until the meatballs are slightly cooked. Add dry spices (powder), add liquid coconut milk and cook until slightly thickened and the spices feel cooked.
6. Add thick coconut milk and continue cooking over medium heat. Ready to be served as a complement to Klatak satay.
3. Goat Satay with Date Nut Sauce
Ingredients:
450 grams of goat meat, cut into 2×2 cm pieces
1 teaspoon lime juice
1 tablespoon cooking oil
3 tablespoons Bango Sweet Soy Sauce
Sauce seasoning:
300 grams of skinned peanuts, fried
450 ml water
10 dates, cut into small squares
1 teaspoon salt
1/4 teaspoon ground white pepper
4 tablespoons Bango Sweet Soy Sauce
1 tablespoon cooking oil for frying
Ground spices:
5 red onions
2 cloves of garlic
Supplementary materials:
15 green cayenne peppers, cut into pieces
1 tomato, cut into pieces
5 red onions, sliced
How to Cook and How to make:
1. Coat the goat with lime juice, cooking oil and Bango Sweet Soy Sauce. Squeeze. Leave it for 60 minutes until it is absorbed.
2. Skewer the goat meat on the satay. Grill over coals until fragrant.
3. Sauce, saute ground spices until fragrant. Add beans and water. Cook until it boils.
4. Add salt, ground white pepper, Bango Sweet Soy Sauce, and dates. Cook until thick.
5. Serve the satay with sauce and accompaniments. For 18 stitches.
How are you, Mum? Easy isn’t it? The satay dish will taste more delicious if you use Bango soy sauce. Why Bango Soy Sauce? Karene Bango is a soy sauce that has been passed down from generation to generation since 1928, which prioritizes tradition, wholeheartedness and high quality.
Bango soy sauce is made from natural ingredients, 4 selected high quality ingredients: black soybeans, coconut sugar, salt and water. Black soybeans are fermented for several months so they can be mixed well in a special process with other ingredients to give a special taste that makes Bango soy sauce different from other products that use yellow soybeans.
Find more Eid al-Adha menu creations and various BANGO recipe creations on the BANGO website and cooking videos here!
(Adv)
