We haven’t had any red meat in our menu for quite some time. I was hooked on that special sturgeon fish from Beijing. Been having those for many lunches and dinners. I think Michael was sick of the fish at some point, decided to stick with his margarita pizza.
The original recipe calls for goat/lamb fat tissue wrap around individual stick to hold the mixture together in the grilling process. Minced lamb is already a bit too rich for us, so I decided to stuff the mixture with breadcrumbs and a bit of whisked eggs which will hopefully keep them together. Did it work? Uhm, not really… at least they don’t crumble.
SATE BUNTEL
Ingredients:
* 500 gram lean minced goat/beef (I use 300 gr)
* flat bamboo skewers – soak in water before hand
* 500 gr goat/lamb fat tissue – are you kidding me?
( I used breadcrumbs + eggs instead to add consistency)
Processed Ingredients:
* 2 tbs coriander seeds, toasted till fragrant
* 6 cloves garlic
* 1/4 tsp cumin, toasted till fragrant
* 3 pinch of sugar
* 2 tbs tamarind
* pinch of salt
* pinch of maggi
** recipe is adapted from Femina online
I made this before and I loved it. Recipe is slightly different from yours though.
I love the photos. It’s so unique, such a different way to present sate
I love that bowl! Wanna get one
Wadowwww.. kamu bikin aku pengen masak juga deh.. keliatannya sih gampang ya kak?
next weekend aku coba ah…
Thank you Kak
That lamb satay looks good! Nice photos!
Hi.. your side is soo great. may i ask what type of camera you use.
Thanks
oops i meant your site.. sorry….