
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










Garcia | On: 29/08/2009 at 01:58
I made this before and I loved it. Recipe is slightly different from yours though.
Jen | On: 29/08/2009 at 02:03
I love the photos. It’s so unique, such a different way to present sate
tatabonita | On: 31/08/2009 at 20:35
I love that bowl! Wanna get one
mia | On: 31/08/2009 at 20:51
Wadowwww.. kamu bikin aku pengen masak juga deh.. keliatannya sih gampang ya kak?
next weekend aku coba ah…
Thank you Kak
Kevin | On: 31/08/2009 at 20:51
That lamb satay looks good! Nice photos!
sharmin | On: 18/12/2009 at 03:07
Hi.. your side is soo great. may i ask what type of camera you use.
Thanks
sharmin | On: 18/12/2009 at 03:12
oops i meant your site.. sorry….