Lamb Satay Food

LAMB SATAY

Steps:

• Put the meat in a mixing bowl and sprinkle over the meat tenderizer. Rub and mix until all meat pieces are covered with a meat tenderizer. Set aside.
• In a food processor, put the onion, garlic, ground coriander, cumin, salt, and water. Give it a blitz until you get a smooth mixture. Or, you can use a pestle and mortar to pound to make the spice paste.
• Heat the oil on a small frying pan, and fry the spice mixture and kaffir lime leaves until it's cooked and smell fragrant. Set aside to cool slightly.
• When the spice is cool, add it to the meat and mix it until all the meat pieces are covered with the spice mixture. Set aside to marinate for at least one hour.
• In the meantime, you can make the sauce. Put the peanuts, onion, garlic, chilli, salt and water in a blender. Blitz until you get a grainy smooth peanut mixture.
• Then cook the peanut mixture in a cooking pan until it's boiling and simmering. The sauce will look shiny with a little oil on the side.
• To make the pickle, put the cucumber cubes, chopped carrot, onion, and chillies in a mixing bowl. Drizzle over the lime juice and sprinkle the salt and sugar. Taste it and add the sugar or salt accordingly. The pickle should taste refreshingly tangy, spicy, salty and a little bit sweet. Yummy.
• When your meat is ready to grill, heat your griddle pan and drizzle a teaspoon of oil. Put the skewers of lamb on the pan and cook at moderate-high heat. Take care and keep turning the skewers every so often.
• Once the satay is cooked, arrange on a plate and top it with the sauce and sweet soy sauce. Enjoy your lamb satay with the pickle on the side.

LAMB SATAY

Steps:

• For Satay Marinade: Put all ingredients for the paste in a mortar / grinding stone and grind until smooth.
• Transfer the paste into a bowl, add the kecap manis & oil.
• Add the lamb pieces. Stir to mix. Let stand or store in the refrigerator for 2 hours to allow the flavors to blend.
• For Satay: Put about 4 - 5 cubes of lamb on each bamboo skewer. Put aside.
• For Peanut Sauce: Blend all ingredients for the sauce in a food processor until smooth. (If necessery add a little bit hot water to help the blending process).
• Put in a saucepan & add the peanut powder or pindakaas. Add the hot water & kecap manis. Stir to mix.
• Adjust the taste, if necessary add salt or sugar to taste.
• Grill the satays on charcoal or under electric / gas grill /pan grill.
• Turn them over to grill the other side until both sides half / well cooked as you prefer. Lift.
• Serve hot with peanut sauce or "sambal kecap", rice or compressed rice/lontong.
• Garnish with chopped bird chillies and shallots if you like it SPICY!!

WILD GINGER YOUNG MOUNTAIN LAMB SATAY

Steps:

• Lamb:.
• Mix garlic, shallots, soy sauce and black pepper in medium size bowl. Add lamb and coat with marinade.
• Cover and refrigerate for at least 2 hours. While lamb is marinating, soak wooden skewers in water.
• Put 4 pieces of marinated lamb on each skewer and grill, 2 minutes on each side, over charcoal or gas.
• Serve with peanut sauce, rice cakes and pickled cucumber slices.
• Peanut sauce:.
• Heat oil in wok or shallow pan and fry shallot and red onion until light brown. Add cumin, coriander and chili flakes and cook over medium heat until fragrant (about 30 seconds). Add candle nuts and cook for 1 minute. Add coconut milk, coconut cream and brown sugar and simmer for 5 minutes over medium heat, stirring occasionally. Remove from heat.
• Transfer cooked ingredients to blender or food processor. Add crushed peanuts and salt. Blend until smooth.
• Rice Cakes:.
• Cook rice in rice cooker or on stove top. Spread cooked rice onto square or oblong sheet pan with 1" high sides.
• Cover with wax paper or plastic wrap and use a rolling pin to compress rice. Cut into 1-1/2" squares.
• For the cucumber pickles:.
• Slice cucumbers 1/4 inch thick and combine with 1 tsp salt. Let sit for 1 hour. Rinse cucumbers with fresh water and drain well.
• Combine remaining salt, vinegar, sugar, and 5 tablespoons hot water. Stir to dissolve. Pour over cucumbers and toss with shallots and ginger.
• Serve after 1 hour.