Sate Maranggi And Sate Maranggi From What Meat

Sate Maranggi From What Meat?

Sate Maranggi which is famous in Indonesia is typical of Purwakarta. Satay Maranggi typical of Purwakarta has 2 variants of meat used, namely beef and mutton. The satay is served with pickled tomato sauce, sambal oncom, grilled sticky rice or lead rice.

Why is it called Sate Maranggi?

In the 1960s, a satay maker named Mak Ranggi succeeded in creating a satay variant with a strong marinade of spices. Many local people like the taste of the satay, so the local term 'want to buy mak anggi satay' appears and gradually shifts to maranggi to make it easier to pronounce.

How To Make Sate Meat Tender?

How to tenderize meat for satay knead papaya leaves. Wrap the meat with the papaya leaves for about 1 hour. mix the meat with the grated pineapple for about 1 hour. sprinkle the meat with a meat tenderizer such as papain powder made from papaya leaf sap.

How to Make Beef Satay?

How to cook using a blender, puree the satay seasoning. Coat the beef with ground spices, bango sweet soy sauce, coriander powder, oil, and tamarind water. let stand for 30 minutes. pierce the meat with a skewer. Grill over coals until cooked while occasionally brushing with spices. arrange on a serving plate.

Ingredient

300 gr beef, cut into squares
200 gr beef fat, cut into squares
2 lbs papaya leaves
3 tbsp sweet soy sauce
1 tbsp tamarind water
Salt, pepper and stock powder to taste
1 tbsp ForVita Margarine, melted
2 tbsp ForVita Margarine, stir fry
Skewers

Ground spices

5 cloves of red onion
3 cloves of garlic
1 piece of ginger
1 segment of galangal
1 tsp coriander
50 gr brown sugar

Chili sauce, soy sauce

5 pieces of cayenne pepper
2 tbsp red onion
1 tomato
Lime/vinegar
pinch of salt
Sweet soy sauce to taste
(Mix and stir together)

How to make

1. Wrap beef and beef fat with papaya leaves for 30 minutes, so that they are tender. Set aside.
2. Heat ForVita margarine, stir-fry ground spices until fragrant, remove from heat.
3. Mix the meat with the stir-fried spices, liquid ForVita margarine, tamarind water, sugar, salt, pepper and powdered stock, mix well. Leave it for 20 minutes.
4. Skewer using a skewer, alternating between the meat and beef fat.
5. Grill the satay using a fire or grill it with a grill. Occasionally spread sweet soy sauce. Bake until cooked. Lift.
6. Serve Sate Maranggi with soy sauce.