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

Sate Madura
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.


Peter M said...

Maya, this satay looks awewome, a rival to souvlaki!

Dhanggit said...

this is so gorgeous!! i tried so many times making satay but it was always failure..i'll try this recipe of yours :-)

Fearless Kitchen said...

This looks great, it's making me hungry. Lamb on skewers is always good.

Kevin said...

Those looks so good! Nice grill marks and they are dripping juices. They would go perfectly with the peanut dipping sauce.

Tom Aarons said...

That's a really nice description, lovely styling and some beautiful photography! And now I'm hungry!

Salt & Turmeric said...

u kno wht, i dont think iv had lamb satay before. i must try it 1 of these days. so is satay madura better than the usual msian satay version?

i planned of making some myself but waiting for the nasi impit tht i ordered online. i can get them fr asian supermarket but its just troublesome to go get 1 item. lol.

Jude said...

Very nice recipe. Good thing I have some kecap manis. That sweet stuff goes so well with so many things.

Maya said...

peter m - Souvlaki is just as delicious!

dhanggit - Good luck!

fearless in the kitchen - Anything skewered is good ;)

kevin - Yep, I slathered the sauce on after taking it off the grill.

tom aarons - Thank You!

Maya said...

salt & turmeric - I adore the ones at home!!

jude - lovely with fried eggs!

Indonesia-Eats said...

The sate looks good, Maya

shandy said...

I most like the chicken satay madura, if you have a reference where sate madura, please let me know