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Sate Wangi - aromatic sate
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Sate Wangi
aromatic sate

500 gr chicken/beef
salt and pepper to taste
5 tbsp arachide oil
bamboo skewers / sereh stems (lemongrass)

bahan-bahan marinade:
ingredients marinade:
7 shallots
1 sereh
3 jeruk purut / kaffir lime leaves
2 tsp ketumbar (coriander)
1/2 tsp jinten (cumin)
1 tbsp gula jawa (palmsugar)

Bahan-bahan saus:
ingredients sauce:
4 cloves garlic
100 gr unsalted peanuts
250 ml santen (coconut milk)
1 tsp sambal ulek (see recipe)
2 tbsp gula jawa
2 jeruk purut leaves
3 tbsp kecap manis (dark sweet soy sauce)
1 lime (juice)
1/2 tsp salt

Cara membuat:
Cut the meat into 2 cm large cubes. Sprinkle the salt and pepper ont top. Pound or grind the ingredients for the marinade fine into a paste and add the oil. Marinade the meat with it for 3 hours.
Pound or grind the garlic and the peanuts fine. Heat in a pan all ingredients for the sauce and let it simmer slowly until the sauce has thickened.
Thread the meat on the skewers/stems and roast it slowly above a charcoal fire for 6 minutes until brown and done. Serve the sauce with the sate.

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