Home | Satay
Ingredients: • 450 g boneless veal • 1 small onion, peeled and finely chopped • 1 tablespoon vegetable oil • ½ teaspoon turmeric (kunyit), ground • a pinch lemon grass (serai), ground • 1 teaspoon coriander (ketumbar), ground • 1 teaspoon salt • 1 teaspoon brown sugar • 1 pea-size dried prawn paste • 1 tablespoon tamarind (asam jawa) juice • 250 mL (1 cup) coconut milk, squeezed from ½ grated coconut with sufficient water added • bamboo or metal skewers Preparations: • Cut veal into bite-size portions. Set aside. • In a saucepan, sauté onion lightly in oil. Then, add turmeric, lemon grass and coriander. Stir and sauté again. • Add meat to pan with salt and brown sugar. Sauté lightly. • Add all remaining ingredients, cover saucepan and cook until almost dry • Remove meat and thread onto skewers • Hold skewers over red-hot coals for only a few minutes and serve immediately
Cook Indonesian
