3 Goat Satay Recipes You Can Make at Home

In Java and more generally in Indonesia, Sat Kambing or goat satay is one of the favored dishes. Satay goated meat is served tender to the palate and smokier, with marinade from a flavorful combination and satay sauce. Goat Satay is indeed a balanced flavor dish and is epitome on their Indonesian cuisine for which most lovers always praise. This article gives an in-depth recipe and tips on how to make authentic Javanese-style goat satay that will surely delight your family and guests.

Why Goat Satay?

Satay is an original dish that started from Indonesia but has achieved world fame. Among the several versions of satay, Sat Kambing (goat satay) stands out, particularly due to its specific taste and mouthfeel. Natural fat of goat meat and spices with a mix of the spices used in the preparation of Javanese satay will produce something not only yummy but also extremely filling. Goat meat is healthier compared to other red meats as it is less fat and contains less cholesterol.

Ingredients

For the Satay:

• 500 grams goat meat, cut into small bite-sized cubes
• 1 tablespoon sweet soy sauce (kecap manis)
• 1 tablespoon vegetable oil
• 1 tablespoon lime juice
• 2 bruised lemongrass stalks
• 2 bay leaves

For the Marinade:

• 5 cloves garlic, minced
• 4 shallots, minced
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1/2 teaspoon ginger powder
• Salt to taste
• 1 tablespoon sugar (preferably palm sugar)
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon vegetable oil

For the Peanut Sauce:

• 100 g roasted peanuts, crushed
• 2 tbsp sweet soy sauce (kecap manis)
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 1 small clove garlic, minced
• 1 small chili, finely chopped (optional)
• 1/4 cup water
• Salt to taste

Step-by-Step Instructions

1. Preparation of Marinade

Flavorful marinade is necessary to prepare tender and tasteful goat satay. Mix in a bowl the following: crushed garlic, shallots, ground coriander, cumin, turmeric, ginger powder, sugar, and salt. Add sweet soy sauce and vegetable oil to create a thick paste. Mix the goat meat with the marinade, making sure each piece is well coated. Cover the bowl and let the meat marinate for at least 1 hour. The best flavor is achieved when meat is marinated overnight in the refrigerator.

2. Prepare the Peanut Sauce

The peanut sauce is a major accompaniment for Javanese-style goat satay. Place crushed peanuts, sweet soy sauce, tamarind paste, brown sugar, minced garlic, and water in a small saucepan. Heat the mixture over low fire, stirring occasionally, until it thickens into smooth sauce. If you want a spicier kick, add finely chopped chili. Season with salt and sugar to taste. Let the sauce cool.

3. Prepare the Skewers

If using wooden skewers, soak them in water for 30 minutes so that they don’t catch fire during grilling. On the skewers, alternately thread marinated goat meat, pieces of bruised lemongrass, and bay leaves for a deepening of the aroma and flavors.

4. Grill the Satay

Preheat grill or barbecue to medium-high. Brush the goat satay with a little vegetable oil before grilling to prevent sticking on the grill. Grill satay for 4-5 minutes on each side and until the meat is nicely browned and cooked throughout. For a more flavourful taste, baste the satay with leftover marinade while grilling. Cooking over charcoal is greatly recommended as it gives out smoky aroma that could enhance the dish.

5. Serve

Place the perfectly grilled goat satay onto a serving plate. Serve the satay together with peanut sauce on the side. For a full-course meal, serve the satay together with steamed rice, lontong compressed rice cakes, or even flatbread. Garnish it with some fresh cilantro or chopped green onions to add color and freshness.

Tips for Making Perfect Goat Satay

• Choose Fresh and Tender Meat: The quality of the goat meat plays a significant role in the final dish. Opt for tender cuts such as the shoulder or loin, and ensure the meat is fresh.
• Marinate for Maximum Flavor: Marinating the meat allows the spices to penetrate deeply, resulting in more flavorful satay. If you’re short on time, marinate for at least one hour, but overnight is ideal.
• Use Sweet Soy Sauce: Javanese food uses sweet soy sauce (kecap manis) for its sweet-savory flavor. Be sure to use an authentic Indonesian brand for the best flavor.
• Grill Over Charcoal: While you can grill over a gas grill or on a stovetop grill pan, grilling over charcoal gives the satay an authentic smoky aroma that is hard to replicate.
• Balance the Peanut Sauce: The peanut sauce should be supplementary rather than dominant. Add some sweetness, saltiness, and spiciness to it according to your personal preference.

Cultural Importance of Goat Satay

Satay is more than just a dish in Javanese culture; it’s a social event. It’s usually served during celebrations, family gatherings, or traditional ceremonies. Goat satay especially is an important part of Eid al-Adha celebrations as it is normally prepared with freshly sacrificed meat.

The manner of grilling satay over charcoal also depicts Indonesia’s culinary culture, where time, patience, and skill are vital in producing tasty dishes.

Conclusion

Goat satay with Javanese flavors is a wonderful food whose richness of goat, intertwined perfectly with the strong flavor profile of Indonesia, always tastes delectable. Based on this recipe, recreate, in your own home kitchen, the authentic, actual taste of Javanese goat satay. It’s quite versatile-a lovely dish for special nights out as well as casual home nights.

So, fire up your grill, prepare the peanut sauce, and enjoy the irresistible taste of Javanese goat satay. Happy cooking!