Smokekid, Amstelveen, The Netherlands

Satay Kambing

Satay Kambing 

500 grams of lean goat meat (get it at the Moroccan or Turkish butcher)
6 garlic
2 candle nuts
3 tablespoons Kecap Medja (Khaki Tiga)
1 tablespoon Kecap Asin 
1 tbsp lemon juice
1-2 Tbsp chopped chile peppers or sambal oelek,
Ground the sambal or red chiles , kemiri, garlic, kecap and lemon in a mortar. Cut the meat into small cubes of 1-1.5 cm and mix with the bumbu

The Smokekid and Satay

Quite often you cannot bbq because it is too wet or to much wind. Use the Smokekid to add a real smoke taste to the meat. Cover a bowl with the meat with kitchen foil and add smoke for app. 5-10 seconds to the meat, mix the meat. Then add smoke again and close the foil tightly and put in the fridge. Let the meat marinate at least 3 hours to 1 night there, the longer the better. (not days of course…).

Push the pieces of meat to sate-pens, count about 6 pieces per pen. Roast the satays in about 8 to 10 minutes under the grill. Serve with Kecap sauce. (red onion, garlic, finely cut green pepper, sweet soy sauce, Kaffir lime limo or lime juice, gula dawa)

This post is also available in: nlNederlands

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