Liputan6.com, Jakarta – Rembiga satay is not as popular as Madura satay or Ponorogo satay. However, that doesn’t mean it doesn’t taste good. In the hands of Chef Chandra Yudasswara, this beef satay is a special dish at Seribu Rasa Restaurant in the month of Ramadan, especially for breaking the fast.
Rembiga satay is a typical Lombok satay. The original taste is spicy, sweet and savory because it uses Lombok chilies combined with shrimp paste and tamarind. But for restaurant guests, Chef Chandra moderates the level of spiciness so that it can be enjoyed by more people.
“Which mainstream I already had it, so I chose the rembiga satay. “I had time to meditate in Lombok,” he joked celebrity chef that was when we met him in Jakarta, mid-March 2022.
Rembiga satay, he said, is classified as dry satay. The soy sauce seasoning is just brushed on at the end, depending on the guest’s taste. The cooking process begins by marinating the beef pieces in ground spices which include onions, coriander, brown sugar, chilies, shrimp paste and tamarind.
Chef Chandra deliberately uses beef tenderloin which is suitable for a long cooking process. “Marinated for about two hours, then grilled using charcoal. There was enough distance so that it could be cooked slow cooking,” he explained.
Lombok residents usually eat it with soup accompanied by lontong or ketupat. But at that restaurant, satay is served with white rice. Because it is dry, it is better to eat it with soupy food so that it doesn’t drag down your throat.
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Update your information in the Focus edition (27/03) with news including, Holidays Before Fasting, Residents of Serbu Puncak, Pilgrimage to Graves Before Fasting Ramadan, Delicious Sate Rembiga.
