search
last read
- Sambal Goreng Ati Rempelo - fried chicken livers with potato
- Udang Petai Balado - fried spicy prawns with peteh
- Malbi - stew of beef from Palembang
- Sambal Petai Lokio - spicy fried petai with tahu and chives
- Sayur Kangkong Cabai Hijau - stir-fry of van kangkung with green pepper
- Telur Masak Belimbing Sayur - fried egg in a carambola sauce
- Ped Yang Sauce Palo - duck breast in cinnamon sauce
Sate Klatak - sate of lamb from Yogyakarta
User Rating: 5 / 5
Sate Klatak
sate of lamb from Yogyakarta
Bahan-Bahan:
ingredients:
500 gr lamb or goat meat
1 bulb of garlic
2 shallots
1 lime, juice
skewers
Bahan olesan:
250 gr of butter
1 bulb of garlic, roasted
25 gr jahe
150 ml of kecap manis
Cara membuat:
preparation:
Cut the meat into small pieces. Pound or grind the garlic and shallots fine into a paste and mix the lime juice. Marinate the meat for at least 1 hour. Then put the meat onto the skewers.
Puree the garlic and the jahe and mix in the kecap and the butter. Roll the sate through the mixture and then roast the satay over a charcoal fire until brown and done. Drizzle or brush the satay regularly while roasting with the mixture.
sate of lamb from Yogyakarta
Bahan-Bahan:
ingredients:
500 gr lamb or goat meat
1 bulb of garlic
2 shallots
1 lime, juice
skewers
Bahan olesan:
250 gr of butter
1 bulb of garlic, roasted
25 gr jahe
150 ml of kecap manis
Cara membuat:
preparation:
Cut the meat into small pieces. Pound or grind the garlic and shallots fine into a paste and mix the lime juice. Marinate the meat for at least 1 hour. Then put the meat onto the skewers.
Puree the garlic and the jahe and mix in the kecap and the butter. Roll the sate through the mixture and then roast the satay over a charcoal fire until brown and done. Drizzle or brush the satay regularly while roasting with the mixture.
- Written by AsianCook
