Satay kambing: a favorite in Indonesia
Satay lovers, listen up: have you already tried all the varieties of satay ayam (chicken) and satay babi (pork)? Then here comes satay kambing, made with goat meat.
In Indonesia, this dish is available on every street corner. Unfortunately, not much goat meat is eaten in the Netherlands yet, but this recipe is about to change that.
Goat meat already has a fairly distinctive flavor of its own, and this marinade makes that flavor even more intense. The satay sauce is not the thick variety you get with your fries oorlog, but a sticky, syrupy sauce with a sweet flavor.
You can buy goat at most Turkish butchers. Don’t see it? Just ask; they can often get it to order. Really can’t find it? This recipe is also delicious with lamb.
How to make satay kambing
Cut the meat into small cubes of about 1–2 cm and set aside. For the marinade, cut the coconut cream and trassi into small pieces and stir them together. Add the sweet soy sauce and tamarind and mix everything into a paste. Cut the kaffir lime leaves into thin strips and add them to the mixture. There may still be some hard pieces of coconut cream in the marinade; you can briefly heat the sauce so the coconut cream melts.
Finely chop the ginger, garlic and onion and stir them into the marinade. Season with salt and add the goat meat; mix well. Leave to marinate for at least 4 hours (preferably a whole day).
This satay is best cooked on the barbecue, but the oven works fine too. If using the oven, preheat it to the highest setting. Soak the satay skewers in water for half an hour before threading the satay. This prevents them from burning later. Thread the meat onto the skewers, about 4 or 5 pieces per skewer.
Make the peanut sauce by finely chopping the rawits or chili pepper, garlic and trassi. Mix in all the other ingredients and stir until a smooth sauce forms.
Cook the satay in about 7 minutes, making sure there is enough space between the pieces so they become nice and crispy. Serve the meat with the sauce.
Also read:
- Here’s how to stock your Indonesian pantry
- The revival of Indonesian rum is here
- 7 of our favorite Indonesian snacks
