How to Make Sate buntel with Soy Sauce Sambal

Sate buntel

Sate buntel is one of variant of satay that made from mutton. And it is pretty delicious to be eaten with warm rice and soy sauce with sambal. And here is the recipe how to make sate buntel.

Ingredients:

1. Mutton, 500 gram (minced)
2. Fat net of goat, 100 gram
3. Oil, 2 tablespoons
4. Skewer

Blended seasonings

1. Garlic, 5
2. Candlenut, 3
3. Coriander, 1 teaspoon
4. Tamarind water, 1 teaspoon
5. Brown sugar, 2 tablespoons
6. Salt, 1 teaspoon

Soy sauce sambal

1. Red hot chili pepper, 10 (chopped)
2. Red shallot, 5 (chopped)
3. Whole tomato, 1 (get rid the seed and chopped dice)
4. Sweet soy sauce, 10 tablespoon
5. Salt, ¼ teaspoon
6. Lemon juice, 1 tablespoon *optional

Complements:

1. Whole tomato, 2 (sliced round)
2. Red shallot, 5 (sliced)
3. White pepper

Direction to make soy sauce sambal

1. Mix all of seasoning until unite. Set aside.

Directions to make sate buntel

1. Prepare frying pan and then fry blended seasoning until you get good smell. Remove it and then set aside.
2. Mix fried seasoning with mutton then stir it well. Divide the dough become 10 – 15 parts.
3. Pin the dough of mutton by skewer and shape it become oval elongated.
4. Prepare net fat from goat and cut as long as sate buntel. Wrap sate buntel by net fat from goat.
5. Roast the satay on the middle ember until cooked and has brown color. Turn the satay side by side. One minute before done, spread it with soy sauce sambal. Then roast it again. Remove it.
6. Serve it with soy sauce sambal, slice of red shallot, tomato and sprinkle with white pepper.
7. Sate buntel is ready.

Tips:

1. If you do not like mutton, you can substitute with minced beef.
2. When the sate buntel half cooked, slice on some parts in order to make sate buntel cooked spread.

How to Make Beef Satay by Using Fire Shooter

Beef satay

Beef satay can be eaten together with warm rice and peanuts sauce. But now, I will share a recipe about how to make beef satay with the broth of its beef as sauce. 

Commonly, we use uncooked beef to make satay. And by using skewer, beef satay is grilled until done. But this time, we will cook its beef and after that, we will use fire shooter to make the beef satay looks brown. Here is the step how to make beef satay.

Ingredients:

1. Beef tenderloin, ½ kg (chopped squared 2 x 2 x 2 cm)
2. Bay leaf, 4
3. Orange leaf, 2 (shredded)
4. Lemon grass, 2 (crushed)
5. Ginger plant, 2 cm (crushed)
6. Salt, 1 teaspoon
7. Sugar, ½ teaspoon
8. White pepper, ½ teaspoon
9. Clove, 5 grains
10. Skewer
11. Oil, 3 tablespoons
12. Water, 150 ml

Blended seasonings:

1. Garlic, 4
2. Red shallot, 5
3. Ginger, 2 cm
4. Coriander, 1 teaspoon
5. Candlenut, 3

Complement:

1. Tomato, 1 (sliced)
2. Cabbage, 50 gram (sliced)
3. Hot chili pepper, 2 (chopped)
4. Leeks, 2 rods (chopped)

Direction to make beef satay

1. Prepare cooking pan and then sauté blended seasonings. Add bay leaf, orange leaf, lemon grass, clove, ginger plant. Stir it well.
2. Pour the beef into cooking pan then stir it again. Add salt, white pepper, sugar, and water.
3. Cook the beef until the broth thick or until the beef soft.
4. After the beef soft, remove it and set aside.
5. Take skewer then pin beef one by one. You can pin 4 or 5 meat in one skewer.
6. By using shooter fire, you can shoot the beef satay to make it to have looks more brown.
7. Put the beef satay on the plate.
8. Beef satay is ready. Pour the rest broth of beef from cooking pan onto beef satay with complements.

Tips How to Choose Beef for Steak and Soup

Meat

Cooking meat take a long time because meat has tough texture. As we know, meat is common ingredient to be cooked in the kitchen or restaurant. And cooking meat, especially beef is not that easy if you want to get soft and tasty beef because usually, it still tough. Firstly, if you want to get soft beef, you have to recognize beef’s part and choose what part you need for you food. Common part of beef is such as sirloin, tenderloin, beef, legs, tail, and many more. This time, we will talk about what part is suit to be cooked for your steak and soup:

Steak

Beef that is usually used for steak are sirloin, tenderloin, and ribs. Many variety of meat (called for premium steak), such as porterhouse, t-bone, upper back, tenderloin (central waist part) are usually more expensive. You also can use other part of meat that can produce soft beef and cheaper, such as sirloin (back waist), shoulder, and upper shoulder blade. You are not suggested to use meat in the legs for steak because in order to get soft meat, it takes many hours.

Soup

There are many parts of beef that can be used to cook soup. The selection of beef depends to the soup and taste as you desired. Most of part of beef that is usually used for soup is shank. This meat is not so soft but the structure of shank is special because shank has muscle tissue and fat which it makes the meat is very often to be used for soup. And rib also usually used to be cooked for soup. You also can use brisket to make meat soup.

After you knowing what suit beef for your food, the other important thing you can do to make delicious beef is how to cook soft beef. Basically, there are many things you can do to soften your beef. First, you can buy in the supermarket add it when you cook beef. And the other ways, you can use wrap the meat by papaya leaf for 2 – 3 hours. Besides that, when you cook beef steak, you can add lemon and British soy sauce before you cook the meat.

Rendang, As Delicious Dish from Indonesia

Rendang

Rendang is one of traditional food that made from coconut milk and meat as main ingredient. Rendang is special food from West Sumatra Indonesia and rendang becomes popular food for all people in Indonesia. Besides that, making rendang also use coconut and mixture of other special ingredients, such as hot chili pepper, ginger plant, lemon grass, onion, and other special seasoning. In 2011, according to internet polling that involved 35.000 respondents that held by CNN international, rendang was awarded as number one dish in the list of World’s 50 Most Delicious Foods.

Actually, there are two types of rendang, dry and wet rendang. Dry rendang usually can be kept for 3 to 4 months and it can be used for special events and ceremonies. Besides, wet rendang, only can be consumed for 1 month. Rendang has honor position in the Minangkabau culture because rendang has philosophy itself for people in Minang, West Sumatra, named discussion that started from 4 main ingredients. Those are:

1. Meat, has symbol from Niniak Mamak (the leader of clan).
2. Coconut, has symbol as intellectual society.
3. Hot chili pepper, has symbol as religious man that represent spicy and straight to teach religion.
4. Seasoning, has symbol for all Minangkabau society.

However, rendang is not only exists in Indonesia, but also exist in Singapura and Malaysia. But, initially rendang came from Sumatra island, Indonesia especially Padang. And now, let starts cooking rendang.

Ingredients:

1. Meat of cow or buffalo, 1 kg (chop the meat becomes square into 20 pieces).
2. Orange leaves, 4
3. Bay leaves, 4
4. Lemongrass, 1
5. Thick coconut milk, 2 L from old big coconut

 Blended seasoning

1. Garlic, 2
2. Onion, 4
3. Ginger, 25 gram
4. Turmeric, 15 gram
5. Ginger plant, 75 gram
6. Hot chili pepper, 1 tablespoon (grind it or as you desired)
7. Nutmeg, ½ nutmeg
8. Candlenut, 4
9. Salt, ½ tablespoon
10. Sugar, 1 tablespoon

 How to Cook Rendang

1. Soak the meat in the seasoning for 1 hour.
2. Cook the coconut milk in the cooking pan with medium flame and stir it sometime until the oil from coconut milk floating at the surface (at least 20 minutes), then set aside.
3. In the big cooking pan, pour the meat together with seasoning and 300 ml coconut milk until the meat soaked.
4. Add the bay leaves and lemon grass. Then cook it with medium flame while stir it sometime until a half of coconut evaporate.
5. Pour 100 ml coconut milk and stir it again until all of the coconut milk evaporates.
6. Keep stirring and add the rest of coconut milk, about 100 ml for one pouring.
7. Cook the meat until the meat well done for about 1 ½ hours so that all of the coconut milk evaporates and rendang’s seasoning done.

 Tips:

1. This recipe can be used to make renand from chicken, eggs, potato.
2. To get soft rendang, before you soak the meat into seasoning, knead the meat with papaya leaves.
3. Do not take rendang with your hands, but use spoon to take it in order rendang can be kept for long time.

How to Make Meatball?

Meatball

Before we talk about how to make meatball, initially we will discuss about what meat we can use to make meatball. However, you can use many materials to make meatball, such as:

Meat

If you want to make meatball from meat, you supposed to choose fresh meat, free from tendon and little bit fat to produce the best quality of meatball, such as front thigh and rib meat. If you want to make tendon meatball, you can choose meat from crossing of arms or legs. Fresher meat you take to make meatball, you will get good quality of meatball.

Fish

Fish meatball can be made from fish which it has white meat such as mackerel, grouper, cork fish, and snapper. Those fishes would give clean and white meatball (not dark) and it has chewy texture. Besides that, commonly fish with white meat contain high protein, more solid, and easy to be processed. Fish meatball that has good quality has white color, shining with chewy texture, soft, and no fiber.

Shrimp

Choose fresh shrimp and take out the long antenna, head, and skin. Squeeze the shrimp with salt carefully. Wash it and mince the shrimp smoothly.

Chicken

The meat of chicken is not as chewy as meat, but now you can use it to make meatball. All you can do is taking free bone of chicken meat. Choose fresh, healthy and not so old chicken to get good quality of chicken meatball.

How to make meatball

Ingredients

1. Meat, 300 gram 
2. Salt, 1 teaspoon of salt 
3. White pepper, ½ teaspoon 
4. White egg, 1 
5. Garlic, 2 chopped 
6. Starch flour, 1 – 2 tablespoons. 
7. Ice water, 100 ml

How to make the dough of meatball

1. For making the dough of meatball, slice the meatball, afterward chop smoothly by sharp knife, food processor, or blender. 
2. After you get soft dough of meat, knead the dough by ice water (10 -15% from the weight of meat) and salt (other ingredients) until you get dull and elastic of dough so that it will be more easy to be shaped. 
3. Slowly, add starch flour in order to make the dough more solid. The addition of starch flour only 15 – 20% from the weight of meat in order to get delicious taste of meatball. 
4. However, you can make creation by mixing and adding other ingredients into the dough of meatball to have other texture and taste, such as meat of chicken, shrimp, or mushroom. Other ingredients that you can mix with the meat are such as white egg, panir flour, cheese biscuit, salty biscuit, tofu, scallions, onion. Just add little bit of those additions so that the taste of meatball still original.

How to shape the dough of meatball

1. After you get desirable dough of meatball, you can directly shape the meatball by using two spoons. 
2. Take the dough of meatball by spoon then shape it round by helping of other spoon. 
3. If you want to try shaping meatball by your hands, you can take a hand of dough, knead and press toward thumb. 
4. The dough that come out from the thumb and pointing finger will form round shape. 
5. In order the dough not sticky, spread the oil to your palm and directly boil the meatball in the hot water or you boil the water first. 
6. The cooked meatball is meatball that floating on the surface of water. Commonly, you only need 10 – 15 minutes to boil the meatball. 
7. Afterwards, lift the meatball, drain, and cool in the standard temperature.