Sate or satay is a grill dish that originally came from Indonesia. It may consist of diced chicken, goat/mutton/lamb, beef or pork. Bamboo skewers are often used and these are grilled over a charcoal fire.
Sate Kambing is a goat/mutton/lamb satay. It's popular in Java. It's served with Sambal Kecap (Indonesian spicy sweet soy dipping sauce).
Ingredients for Sate Kambing:
~500 grams of meat (shoulder part) - goat/mutton/lamb - I prefer lamb. Most of it is not tough and it has a much less strong smell and therefore spices could be dispensed with.
1 teaspoon of coriander seeds
1/2-1 teaspoon of white peppercorns
1 teaspoon of salt
3 garlic cloves
6-8 small shallots
3-4 cm of ginger
1 tablespoon of (ground) palm sugar
1-2 teaspoons of tamarind paste (only if the meat is tough)
bamboo or metal skewers - If you use bamboo skewers, don't forget to soak them for at least 10 minutes before use so they don't burn
fried onion (optional, sprinkle on the dish before serving)
Ingredients for Acar:
4-5 carrots
1 large cucumber
2 large shallots (or 6-8 small regular shallots)
some whole chilies (at will)
3-4 tablespoons of distilled vinegar
1 teaspoon of salt
2 teaspoons of sugar
Ingredients for Sambal Kecap:
some chilies (at will)
2 large shallots (or 6-8 small regular shallots)
1-2 tomatoes
sweet soy sauce
