SATE KERE KHAS JOGJA (INDONESIA)

SATE KERE KHAS JOGJA (INDONESIA)

Ingredients :

1. 300 gr tempeh gusts, diced or elongated
2. 250 ml of coconut water
3. 2 bay leaves
4. 2 cm galangal, bruised
5. 1 tamarind fruit
6. 100 gr brown sugar, comb
7. Right amount of oil
8. Enough skewers to taste

Peanut sauce :

1. 200 gr of peanuts
2. 3 garlic cloves
3. 2 shallots
4. 3 curly red chilies
5. 2 red chilies
6. 3 cayenne fruit
7. 2 pecan nuts
8. 1/2 tsp salt
9. 3 teaspoons of brown sugar combed
10. 500 ml of hot water

Softened seasoning :

1. 5 shallots
2. 2 cloves of garlic
3. 1 1/2 tsp coriander granules
4. 1 tsp salt
5. 1/2 tsp granular pepper
6. 2 pecan nuts

How to make satay kere:

First boil in the pan, coconut water along with bay leaves, galangal, tamarind and fine spices, then enter the chopped tempeh, stir and add brown sugar, cook until the water shrinks and the spices infuse in the tempeh gembus. Drain well.
Take a satay stick, then puncture 4-5 pieces of tempeh gembus. Do it until the ingredients run out
Bake the satay in the coals while turning it over until it's cooked.
Peanut spices: Fried peanuts with red onion, garlic, curly chili, red chili, cayenne pepper and pecan. After cooking then puree with crushed when hot. Add salt and brown sugar, then add hot water, stir until it dissolves and thickens.
Presentation: Serve satay with rice cake or rice and then pour peanut sauce.
Good luck.

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