Satay kambing (goat satay)
This is a classic Javanese satay made with goat meat. āKambingā means goat in Javanese. Creation by Arthur Beek, ROC Friese Poort, the Netherlands.
Nutritionper 100 gāŗ
125
Calories
19.2g
Protein
5.4g
Carbs
2.7g
Fat
Ingredients
| 1 kg | neck of goat |
| 100 ml | kecap manis (thick, sweet soy sauce) |
| 2 cloves | garlic, finely chopped |
| 10 g | ginger |
| ā | sunflower oil |
Instructions
- Clean the leg of goat and remove the membrane.
- Cut the meat into small cubes.
- Put the soy sauce, finely chopped garlic, and ginger in a bowl and mix thoroughly.
- Add the cubed goat meat, mix, and leave to marinate for half an hour.
- Thread the marinated goat meat onto skewers (three cubes of meat on each skewer).
- Grill the skewers, preferably on a barbecue but you could also use the grill.
- Serve with soy sauce.
Serving suggestions:
- As a snack, with home-made peanut sauce and crispy fried onions.
- As a main course, with deep-fried onions, lontong rice cakes, or finely chopped raw shallots. Serve with rice if you like.