lamb satay

Ingredients :

300 g young lamb meat, cut into bite-size pieces

150 g lamb liver, cut into bite-size pieces

1 tablespoon sweet soy sauce

1/2 tablespoon oil

 

Sweet Soy Sauce

2 red chilies, boiled and sliced finely

5 bird's eye chilies, boiled and sliced finely

25 cc water

5 tablespoons sweet soy sauce

1 large tomatoes, chopped into small pieces

2 shallots, sliced finely

4 shallots, sliced finely

Kaffir lime leaves, sliced finely

 

Method :

Soak the skewers in water for a few hours. Thread 4-5 pieces of meat and liver alternately onto the skewer. Combine the sweet soy sauce with oil, and dip meat into this mixture. Grill the lamb satay over hot charcoal until golden brown. Serve immediate with the sweet soy sauce or some peanut sauce. To make the peanut sauce, fry 2 tablespoons of peanuts, and pound until fine. Combine with 2 tablespoons water and add sweet soy sauce and sliced shallots.

Mushroom Satay recipe

Material:

• 500 g button mushrooms / mushroom, cut into 2
• ½ cup tamarind water
• 2 tablespoons soy sauce
• 2 bay leaves orange
• ¼ teaspoon salt
• 3 tablespoons cooking oil
• skewer to taste

Spices:

• 1 finger galangal
• 1 knuckle of ginger
• 50 g pecan
• 2 cloves garlic
• 5 shallot
• 2 tablespoons brown sugar

Method:

• Heat oil and sauté ground spices, tamarind water, soy sauce, lime leaves and salt and stir well. Cook until fragrant and cooked.
• Enter the mushrooms and cook until the mushrooms wilt. Lift.
• 4-5 stick mushrooms on skewers, then grilled until crispy. Remove and serve warm.