how Making sate ikan in Banjar

satay

Satay, translit. satay, English: satay) is a food made from meat which is cut into small pieces and skewered in such a way with a bone stick from coconut leaves or bamboo, then grilled using wood charcoal coals. Satay is served with a variety of spices depending on the satay recipe variations.[9] Meat that is used as satay includes chicken, goat, lamb, beef, pork, rabbit, horse, and others.

Sate is known to originate from Java, Indonesia, and can be found anywhere in Indonesia and has been considered one of Indonesia's national dishes.[10] Sate is also popular in other Southeast Asian countries such as Malaysia, Singapore, the Philippines and Thailand. Sate is also popular in the Netherlands because it is influenced by Indonesian cuisine, which used to be a colony.

Sate is a very popular dish in Indonesia, with various ethnic groups and traditions of the art of cooking (see Indonesian cuisine) producing various types of satay. In Indonesia, satay can be obtained from traveling satay traders, street vendors at roadside stalls, to upscale restaurants, and is often served at formal and non-formal parties. Recipes and how to make satay vary depending on the variations and recipes for each region. Almost all kinds of meat can be made satay. As the country of origin of satay, Indonesia has many variations of satay recipes.

Usually satay is given a sauce, which can be in the form of soy sauce, peanut sauce, or something else, usually accompanied by pickles made from sliced shallots, cucumbers and bird's eye chilies. Satay is eaten with warm rice or it can also be served with rice cake or kupat or just satay.

International dishes similar to satay include yakitori from Japan, shish kebab from Turkey, shashlik from Caucasians, chuanr from China, and sosatie from South Africa. Sate is listed as ranked 14th in the World's 50 most delicious foods (50 Most Delicious Dishes in the World) through a reader poll conducted by CNN Go in 2011

Ingredients

  12 stitches

1/2 chicken (fillet, take the meat and skin, cut into squares)

Skewer the satay

The seasoning

3 cloves of garlic

1 red onion

1 tsp coriander

1/2 tsp pepper

1 tsp salt

1 tamarind fruit

A pinch of brown sugar (about 1/2 tbsp)

2 tbsp sweet soy sauce

1 tbsp fried peanuts

5 tbsp boiled water

2 limes

Peanut sauce for/serving

5 tbsp fried peanuts

2 cloves of fried garlic

1 tsp salt

1/2 round of brown sugar (in one small shell yes)

3 tbsp sweet soy sauce

1 lime

sufficient water

Supplementary material

4 red bird's eye chilies

1 tomato

3 shallots

How to make

Step 1

Chicken skewers that have been cut into squares (according to your taste) I made big ones

Step 2

Grind all the spices (except soy sauce and lime, water) if it is pureed, add soy sauce, water and lime juice.

Step 3

Marinade on skewers of chicken satay, then grill over medium heat, while repeatedly seasoning again for about 20 minutes (this is the part that is grilled misua..)

Step 4

For the peanut sauce, grind all the ingredients, finally add soy sauce, lime juice.

Step 5

Cut all the complementary ingredients (sliced chilies, tomatoes, onions)

Step 6

Serve with complementary ingredients

book3847
book3848
book3849
book3850
book3851
book3852
book3853
book3854
book3855
book3856
book3857
book3858
book3859
book3860
book3861
book3862
book3863
book3864
book3865
book3866
book3867
book3868
book3869
book3870
book3871
book3872
book3873
book3874
book3875
book3876
book3877
book3878
book3879
book3880
book3881
book3882
book3883
book3884
book3885
book3886
book3887
book3888
book3889
book3890
book3891
book3892
book3893
book3894
book3895
book3896
book3897
book3898
book3899
book3900
book3901
book3902
book3903
book3904
book3905
book3906
book3907
book3908
book3909
book3910
book3911
book3912
book3913
book3914
book3915
book3916
book3917
book3918
book3919
book3920
book3921
book3922
book3923
book3924
book3925
book3926
book3927
book3928
book3929
book3930
book3931
book3932
book3933
book3934
book3935
book3936
book3937
book3938
book3939
book3940
book3941
book3942
book3943
book3944
book3945
book3946
book3947
book3948
book3949
book3950
book3951
book3952
book3953
book3954
book3955
book3956
book3957
book3958
book3959
book3960
book3961
book3962
book3963
book3964
book3965
book3966
book3967
book3968
book3969
book3970
book3971
book3972
book3973
book3974
book3975
book3976
book3977
book3978
book3979
book3980
book3981
book3982
book3983
book3984
book3985
book3986
book3987
book3988
book3989
book3990
book3991
book3992
book3993
book3994
book3995
book3996
book3997
book3998
book3999
book4000
book4001
book4002
book4003
book4004
book4005
book4006
book4007
book4008
book4009
book4010
book4011
book4012
book4013
book4014
book4015
book4016
book4017
book4018
book4019
book4020
book4021
book4022
book4023
book4024
book4025
book4026
book4027
book4028
book4029
book4030
book4031
book4032
book4033
book4034
book4035
book4036
book4037
book4038
book4039
book4040
book4041
book4042
book4043
book4044
book4045

Lokasi:

Berbagi :