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Ingredients
- Serves 2-4 people
500 g beef tendon
Skewers for the beef tendon
Satay Seasoning:
150 g peanuts, fried or toasted
30 g shallots
20 g garlic
15 g candlenut
50 g curly red chili
20 g red cayenne pepper
2 kaffir lime leaves
65 ml coconut milk
30 g sweet soy sauce
60 g brown sugar
8 g sugar
7 g salt
5 g chicken stock powder
300 ml water
Sate Kikil (Beef Tendon Satay)
Sate Kikil is unique in that it uses gravel. In Jepara, Central Java this dish is popularly known as Sate Cecek. Whereas in Bogor, near Jakarta, it’s known as Sate Cungkring. Whatever its name, this is one dish that should go on every foodies’ list. The gravel is boiled, so that the texture becomes tender and marinated in a tantalizingly fragrant, sweet, spicy, tangy and salty blend. Combined with peanut sauce it is the perfect tea time snack for one or enjoyed with friends.
- Easy
- 40 min
- 30 min
- 15 min
- 2 steps
- 16 Ingredients
- Easy
- 2 steps
- 16 Ingredients
- 40 min
- 30 min
- 15 min
Instructions
-
Making Peanut Sauce
Fry shallots, garlic, candlenut, curly red chili, and red cayenne pepper until half cooked.
Blend the par-fried ingredients together with peanuts and 300 ml of water until smooth.
Pour the blended peanut sauce into a pan and add the lime leaves. Cook for 20 minutes over medium heat, stirring continuously until the sauce is thickened, and the oil starts to separate. Add the rest of the ingredients and keep stirring until the ingredients are evenly mixed then set aside.
-
Making Beef Tendon Satay
Clean and boil the beef tendon for 30 minutes.
Cut into 1 cm cubes.
Then skewer about 4 - 5 pieces of beef tendon per skewer.
Slather 100g of peanut sauce on each skewered beef tendon. Grill the beef tendon satay while basting it with peanut sauce evenly until browned, then set aside.
Plate and Serve!
Prepare a serving plate, arrange the beef tendon satay on plate, and pour the remaining peanut sauce on the satay.
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Ingredients
- Serves 2-4 people
-
500 g beef tendon
Skewers for the beef tendon
Satay Seasoning:
150 g peanuts, fried or toasted
30 g shallots
20 g garlic
15 g candlenut
50 g curly red chili
20 g red cayenne pepper
2 kaffir lime leaves
65 ml coconut milk
30 g sweet soy sauce
60 g brown sugar
8 g sugar
7 g salt
5 g chicken stock powder
300 ml water
Nutrition
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