Kompas.com – Sate Maranggi is famous for the perfectly sinking spice. Usually, this satay is made by stabbing and burning on embers.
However, there is another more practical way, which is to make Sate Maranggi without a prick. The cooking process uses Teflon, but still produces a savory taste.
Also read: Maranggi Purwarkarta Sate Recipe, Complete with Sambal Oncom
With typical beef satay seasoning, the texture of the meat remains tender and juicy. The right marinations will make the spices more absorbed into the meat fiber.
In addition, this method is suitable for those who want to cook satay at home without the need for charcoal or skewers.
This maranggi satay without a skewer still maintains the original taste with a savory sweet soy sauce beef seasoning.
Also read: Cow Maranggi Sate Recipe, Aroma Swangi Tasi Taste
Coupled with soy sauce and vegetable sauce, the sensation of eating satay is still delicious. This menu is perfect for family food at home.
In this article, we will discuss the Sate Maranggi recipe without pricking with steps that are easy to follow, reported by the book “Easy Ways to Cook Various Sate at Home“(2024) by Majella Setyawan, Publisher Andi.
Check out how to make beef satay with simple peanut sauce and tips so that the spices are perfectly absorbed.
Also read: Snsay Sate Sate Sate Recipe for Beef, Aroma Haru
Material:
- 500 grams of beef, cut into cubes
- 2 tablespoons of sweet soy sauce
- 2 tablespoons of cooking oil
- 2 tablespoons of tamarind water
- 1 teaspoon salt
- ½ teaspoon brown sugar, shaved
- ½ teaspoon pepper powder
- ½ teaspoon powdered broth
- 2 tsp coriander, roast
- ½ teaspoon cumin
Ground spices:
- 4 cloves of garlic
- 6 grains of shallots
- 2 grains of hazelnut, roast
- 2 cm ginger
- 2 cm galangal
Complementary seasoning:
- Soy sauce
- Fresh vegetables
- Emping crackers
1. Meat marinations
Cut the beef dice, then soak with tamarind water, sweet soy sauce, and cooking oil. Leave it for 30 minutes to make it tender.
2. Make spices
Blend the garlic, onion, candlenut, ginger, and galangal until smooth. Mix with coriander, cumin, salt, pepper, brown sugar, and powder broth.
