Goat Satay

Goat satay (sate kambing) is one of my favorite street food in Surabaya.

Illustration: Satay Vendor

Recently, I attempted to create the satay in my kitchen. Though I deviated a bit from how the satay vendors normally prepared theirs in the motherland, my version was nothing short of delicious. The meat-on-skewers came out with the three qualities I had in mind: tender, aromatic, and a little sweet. I served it with rice and  chili sauce on the side.

Here’s my version:

Serve 2

  • 1 pound of roast cut goat meat (cubed)
  • 3 garlic
  • 1 sprig of fresh rosemary
  • 1 tablespoon of apple vinegar
  • 2 tablespoon of olive oil
  • Salt and pepper
  • 1 tablespoon of sweet soy sauce (if you don’t have it, create your own by mixing 1 ½ teaspoon of light soy sauce and 1 ½ teaspoon of honey)

I mixed all of the above in a container, covered with the lid, and let it marinate overnight or at least for six hours. Afterward, using 10-15 skewers that I have soaked in water for 30 minutes prior, I pushed the skewers gently through the meat. Then I fired up the grill and let the satay cook for 3-4 minutes on each side.

If you’re into spicy food like I am, serve the satay with this special chili pepper sauce:

Warning: Very Spicy!

  • 5 Thai peppers (substitute with hot finger peppers for medium heat)
  • 2 shallots
  • 2 tablespoon of sweet soy sauce

Chop the chili peppers and shallots and mix them with the sweet soy sauce. Serve as condiment or drizzle it on the satay.

Hope you like it!

Have a great weekend, everyone.

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