Jakarta (ANTARA) – Maranggi satay is a type of Indonesian satay originating from the Purwakarta area, West Java.
Maranggi satay is usually made from diced beef, lamb or goat and seasoned with a mixture of spices such as coriander, garlic, sweet soy sauce and other spices.
After seasoning, the meat is skewered on skewers and grilled over hot coals, producing an appetizing taste.
In its historical development, the origin of the name Maranggi satay which is typical of Purwakarta is said to have come from food created by workers on a sheep farm in Plered District, Purwakarta.
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At that time, workers could only enjoy lamb at certain times, and often they would only get leftover cuts. They thought of processing the leftover meat into a delicious dish.
Finally, they found a way to process this leftover meat. The meat is cut into small pieces so that it can be eaten regularly without spoiling quickly. They soak the pieces of meat in a mixture of spices and add a little palm sugar. As a result, the soaking water not only preserves the meat, but also gives it a distinctive taste.
As time went by, in Plered District, Mak Anggi’s famous lamb satay stall appeared. The name of the satay, which was originally known as Mak Anggi satay, slowly changed to Makanggi satay, which is now more popular as Maranggi satay.
The development of Maranggi satay traders originating from Plered District continues to expand to various regions, with increasingly varied recipes. Not only in Purwakarta, but this satay is also starting to have many variations in other areas such as Cianjur, Sukabumi and Subang.
Maranggi satay recipe
The main ingredient:
• 500 grams of beef (can use lamb, goat and chicken), cut into cubes
• Bamboo or iron skewers
Marinade ingredients:
• 5 cloves of garlic, crushed
• 4 cloves of shallots, puree
• 1 cm ginger, grind
• 1 tbsp sweet soy sauce
• 2 tablespoons cooking oil
• 1 tsp salt
• 1/2 tsp beef stock
• 1 tbsp brown sugar
• 1 tsp ground pepper
• 1 cm galangal
• 1 tsp coriander powder
• 1 tablespoon tamarind water (optional, to add sour taste)
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Soy sauce ingredients:
• 3 tbsp sweet soy sauce
• 1 tomato, cut into small pieces
• 2 red onions, finely sliced
• 2 bird’s eye chilies, finely sliced (according to taste)
• Lime juice (as needed)
How to make maranggi satay
1. In a container, mix all the marinade ingredients. Stir well until all ingredients are mixed.
2. Add the beef pieces to the spice mixture. Stir until all the meat is coated with spices.
3. Leave for at least 1 hour, or better overnight in the refrigerator so that the spices penetrate deeper.
4. After marinating, skewer the pieces of meat one by one until the skewer is full
5. Heat the coals or grill.
6. Place the skewers on the grill, brush with a little oil so they don’t stick.
7. Grill the satay, turning occasionally and brushing with the remaining marinade, until the meat is cooked and browned.
8. While waiting, mix all the soy sauce ingredients in a container. Mix well. Adjust the taste, if you want it spicier you can increase the amount of cayenne pepper.
9. Remove and serve the cooked maranggi satay onto a plate, adding soy sauce, rice or ketupat as an accompaniment.
Also read: Purwakarta maranggi satay is designated as an intangible cultural heritage of Indonesia
Also read: Purwakarta plans maranggi satay culinary area in Plered
Also read: Purwakarta maranggi satay will “go international”
Reporter: Sean Anggiatheda Sitorus
Editor: Maria Rosari Dwi Putri
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