Hi everyone welcome back to FRESH INGREDIENTS.
Today I’m going to cook Sate Maranggi.
This dish originated from Purwakarta, West Java, Indonesia.
So basically is beef satay (or skewers) marinated with sweet soy sauce.
But what makes it different is when we eat it you can also taste the unique flavor from coriander seed, cumin, garlic, chili. It’s a complex flavor to describe in words, so let’s just start cooking.
We’re going to prepare about 5 cloves of garlic and 5 cloves of shallot, you can cut it in big chunks or not at all, because we’re going to blend it into paste.
I love spicy food, so I’m going to use 6 birds eye chili. If this is too much for you, you can skip the chili. But I still recommend at least adding 1 chili, to make it a little bit spicy.
I’m also preparing a lime, cut it into 4 pieces. We’re going to use it for marinated beef and also for garnish in the end. Jeruk limau is very different from regular lime. Is not as acidic as regular lime, but has more fragrant aroma than regular lime. And I’m only going to use it as garnish in the end.
One onion, cut it in a big chunk. We’re going to grill it with the meat, so if you love onions you can add more than one.
This is 250 gram of local sirloin that I bought from the traditional market. As you can see, there is no marbling at all… well I hope this is a real sirloin otherwise the end result will be very rubbery and hard to eat. But we can make it more tender, by removing any silver skin remaining on the meat and cutting it against the grain. add with a little bit of salt, and a juice from half a lime. Then we want to set aside for a while.
Toast the coriander seed, white pepper, and cumin. When the color starts changing and smells amazing, it’s done. Remove it immediately from the pan, otherwise it will continue cooking from the heat left on the pan.
I’m using a traditional pestle and mortar, or here in Indonesia we call it Cobek. And while we’re smashing this little seed into powder. I also cook the garlic, shallot, and chili. When it starts to brown, turn off the heat. And add it to pestle and mortar. Let them join the party. And we’re continuing the smashing and crushing
When it turns into paste, now let’s start pouring the sweet soy sauce. This is about 100ml… I think, well that’s ok if you pour too much. Because I will teach you how to make the best sweet soy sauce sambal (or here in Indonesia we call it Sambal Kecap). Season with salt, because we want to balance all that sweetness. We can add lime juice at this point. But, we already add the lime juice to the meat, so I think it won't be necessary. Make sure we taste it before we add the meat. We want a balanced flavor, from the sweetness and the salt.
Add the meat and the onion. Mix it up together, and move to a bowl. Cover it and let it marinate in the fridge for at least 1 hours, up to 6 hours.
While we wait, I want to harvest some rosemary. We’re going to use it as a skewer for the meat.
If you don’t have rosemary like this, any bamboo or metal skewers work just fine.
If you want to learn how I grow it. I already made a video tutorial on how to grow rosemary, but I narrated it in Indonesia.
Here's the link [ Ссылка ]
Let’s start the fire. I already put a lot of tissue in the middle of the woods. This tissue I already soak it with cooking oil, so it will burn long enough until the woods start to burn.
While we wait. Let’s put the meat on the rosemary skewer. First we want to remove all the leaves. Because it will easily burn. Then you know what to do. While I'm doing this, I’m thinking of adding paprika. I know it will taste delicious, but I realize it’s not going to be a traditional sate maranggi.
And look at that beautiful, I know it is still raw, but It already looks really delicious. We’re going to keep the rest of the marinated juice, and we’re going to make sambal kecap.
This is a rambutan woods. I love this wood because it has a strong smoke flavor. When the woods start to turn into charcoal, then we are ready to use it to cook.
I know you can’t smell it, but believe me it smells amazing! Turn it once in a while, and be careful it's super hot. You can brush all the remaining juice from the plate back on the meat. And I’m not going to use any regular brush. Use the rosemary as the brush. To cook it until it's done usually takes 10 minutes.
Back to the stove. Add about 4 finely chopped bird's eye chili. But of course you can add more, because 4 is too weak for some people. Then pour the leftover marinated juice. Cook it for about 5 minutes. Optional, season with salt. Serve it into a bowl.
Then you are ready to serve the satay, with this not too spicy sambal kecap, and some lime wedges.
Thx you for watching this video, I hope you like it. Please give it a like and subscribe. It really means a lot to me. And I see you next time.
