Jakarta (ANTARA) – Goat satay is a typical Indonesian dish which is very popular, especially when there are celebratory events such as weddings or Eid al-Adha.
Made from the main ingredient of goat meat, goat satay usually has a sweet taste from soy sauce and savory taste from accompanying spices. Goat satay is served in two ways, with peanut sauce or soy sauce.
To add freshness, the goat satay is also topped with cayenne pepper, sliced red onions and fresh tomatoes.
However, quite a few people are reluctant to eat goat satay because of the strong aroma of perengus or goat’s distinctive smell. If processed properly, the aroma of goat meat stew can disappear.
Here is the basic recipe for goat satay and how to get rid of the smell of perengus.
Goat satay recipe
The main ingredient:
• 500 grams of goat meat (thigh or inner thighs, diced)
• Sufficient skewers (soak them in water so they don’t burn easily)
Marinade ingredients:
• 4 cloves of garlic, crushed
• 2 tablespoons (tbsp) coriander powder
• 1 teaspoon (tsp) salt
• 1 tablespoon brown sugar, finely shaved (optional)
• 3 tbsp sweet soy sauce
• 2 tbsp lime juice
Supplementary materials:
• Sweet soy sauce to taste
• Sliced red onion to taste
• Diced tomatoes
• Slice cayenne pepper to taste
• Lime to taste
How to marinate and make goat satay
1. Put the diced goat meat into a container.
2. Add fine garlic, coriander powder, salt, brown sugar and sweet soy sauce.
3. Add lime juice, stir until smooth, then cover the container and let the meat sit for at least 30 minutes or better yet, store it in the refrigerator for 1-2 hours so that the spices are completely absorbed.
4. After marinating, skewer the mutton pieces using a skewer.
5. Prepare a grill or grill the satay over hot coals. Grill the satay while smearing it with the remaining marinade and sweet soy sauce so it doesn’t dry out easily. Grill until the meat is brown and cooked to your liking.
6. Once the satay is cooked, remove from heat and serve on a plate.
7. Add sliced red onions, tomatoes, cayenne pepper and lime juice on top of the goat satay.
Tips for making goat satay that doesn’t smell bad
1. Choose a young part of goat meat
2. Marinate with lime or pineapple, these two ingredients are effective in reducing the smell of goat stew and making the meat more tender.
3. Don’t add too much fat, reducing or separating the fat can help reduce the smell of perengus. Usually, this smell appears when the fat is cooked, so this step is a solution for those who don’t like the distinctive smell of goat meat.
Reporter: Sean Anggiatheda Sitorus
Editor: Natisha Andarningtyas
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