Friday, July 25, 2008
Satay Madura - Lamb Satay
I first had this satay at an Indonesian restaurant called Bali Nusa Indah located on 9th Ave in NY city a few weeks ago and I was hooked - grilled meat on a stick, smothered in dark and sweet sauce- what is there not to like ( well....the fried rice was awesome too, tasted like it came straight from a warung ( a traditional Malay coffee shop) but I was hooked on the satay.
This is the Javanese rendition of the satay, different from what I am used to in Malaysia - it is made spicier with a mixture of fresh turmeric root, lemongrass, dried chillies made into a paste and the meat is then marinated in this paste for a few hours. I found the Satay Madura version easier as there is no spice paste to be pounded ( I use my mortar and pestle for making spices pastes) ahead of time. All I needed to do was a bit whisking, cutting and skewering. Grill for a few minutes and dinner is served!
The main ingredient for the sauce is Indonesian kecap manis/ketjap manis. It is sweetened with palm sugar and not salty like the traditional soy sauce which gives the satay a deep caramelized flavor. It is sometimes available at oriental grocery stores ( and waaaay cheaper than buying it online) or purchase it here.The addition of lime juice adds brightness to this dish.
I usually soak the bamboo skewers for at least 3 hours before using - otherwise the skewers would disintegrate on the bbq! I served the satay with quartered shallots and cucumber as per tradition and oh yes, the ubiquitous peanut sauce - see recipe here
Feel free to use any meat of your choice ( tofu for vegetarians) for this satay.
1 lb lamb - cut into bite sized cubes
1/2 cup sweet soy sauce
1/2 tsp coriander seeds
1/4 tsp freshly ground black pepper
1/2 tb fresh lime juice
salt to taste
4 shallots - peeled and quartered
1/2 cucumber - peeled and cubed to bite sized pieces
1 small green chillies - thinly sliced - optional
bamboo skewers , soaked in water for at least 3 hrs
Mix sweet soy sauce, black pepper, lime juice ( and sliced green chilies if using - I like a bit of heat) in a bowl and taste, add salt as needed. Add one tablespoon of sauce to the cubed meat and skewer meat.
Grill satay for 2 minutes on each side - baste with the sauce while grilling.
Douse grilled satay with leftover sauce and serve with peanut sauce prepared shallots and cucumber.