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)

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