|
300 g
150 g
1 tablespoon
1/2 tablespoon
Sambal (Spicy)
Sweet Soy Sauce
2
5
25 cc
4-5 tablespoons
1-2
2
4
|
Young lamb meat, cut into 1 1/2 X 2 X 3
cm pieces.
Lamb liver, cut into 1 1/2 X 2 X 3 cm
pieces
Sweet soy sauce
Oil or melted margarine
Red chilies, boiled, finely sliced
Bird's eye chilies, boiled, finely
sliced
Water
Sweet soy sauce
Tomatoes, chopped into small pieces
Shallots, finely sliced
Kaffir lime leaves, finely sliced
|
Method :
- Thread 4-5 pieces of meat
and liver onto the skewer.
- Combine sweet soy sauce
with oil, and dip meat into this mixture.
- Grill over hot charcoal
until golden brown.
- Serve immediately with
sambal sweet soy sauce or peanut sauce.
Sambal Sweet Soy Sauce
: Combine chilies with water and stir well. Add sweet soy sauce,
tomatoes, shallots and lime leaves.
Peanut Sauce : Fry 2
tablespoons peanuts, then pound until fine. Combine with 2-3
tablespoons water, then add sweet soy sauce and sliced shallots.
Note : Lamb satay from
East Java is usually eaten with sweet soy sauce. West Javanese like
to eat satay with peanut sauce.
|
