This tasty beef satay comes from the western Sudanese part of Java. Due to the spicy marinade, this satay maranggi is often eaten without satay sauce. The meat itself is spicy but not spicy. Yet people like to eat a very spicy sambal dip with it.
- Cut the beef and beef fat into cubes
- Brush the beef and beef fat with the spices. Mix well
- Alternately thread the meat and beef fat onto the skewers until you can no longer see the tip of the skewer
- Wrap the satay with papaya leaves
- Let stand in the refrigerator for 2 hours
- Now make the matching sambal dip (Maranggi sauce)
On the grill or in the pan
- Prepare the grill or a flat non-stick pan
- Take the satay and open the papaya leaves
- Grill/grill the satay for 10 minutes and turn them regularly.
Enjoy your dinner!
If you use wooden skewers for the satay marranggi, first soak them in water for 10 minutes and then let them drain until dry. This way the sticks burn less quickly on the grill. Wrapping the satay in papaya leaves keeps the meat nice and tender. If you don't have papaya leaves, you can also put the meat in buttermilk the night before for extra soft meat. The satay maranggi is generally served with lontong or lead rice.
- 500 g Beef
- 100 g Beef fat
- 5 Papaya leaves
- 5 Cloves of garlic
- 5 Shallots
- 50 g Brown sugar
- 1 tbsp Tamarind water
- 5 cm Ginger
- 5 cm Galangal (galangal)
- 1 tsp Salt
: 10 min