I’ve just had this for dinner and it was so good that I wanted to blog about it straight away! Satay is Indonesian for a grilled meat skewer. Saté babi is pork, saté ajam is chicken, and saté kambing is goat. The meat is first marinated, then grilled, and served with a peanut sauce. As goat may be hard to find, you can substitute with lamb. The taste is so similar that with the marinade and sauce you won’t notice the difference. I’ve used lamb shoulder and cooked the meat sous-vide before grilling it. If you use leg of lamb, you could also grill it straight away without cooking sous-vide. It will be less tender of course, but certainly good enough as the marinade also helps to tenderize the meat. This was so good I am already craving for more, even though I already a double portion. Here’s what I did…
For 2 servings / 4 skewers
300 grams (.66 lb) lamb shoulder, cut into pieces (or use goat if you can find it)
2 Tbsp Indonesian sweet soy sauce (kecap manis)
1 Tbsp lime juice
2 cloves garlic, minced
2 Tbsp minced shallots
1 red chilli, minced
1 Tbsp minced ginger
1 lemongrass, minced
1/2 tsp ground coriander seed
1/4 tsp salt
For the peanut sauce
the marinade from above
2 Tbsp roasted unsalted peanuts
4 Tbsp coconut cream (which floats on top of the coconut milk if you don’t shake it)
Indonesian soy sauce (kecap manis), to taste
sambal ulek, to taste
Start by mincing the ginger, garlic, shallot, chilli, and lemongrass.
Combine them in a bowl with 1/2 tsp ground coriander, 1/4 tsp salt, 2 Tbsp of kecap and 1 Tbsp of lime juice, and stir to mix.
Add the lamb.
Stir to mix.
If cooking sous-vide, vacuum seal (with a chamber vacuum sealer or a ziplock bag and the water displacement method) and cook sous-vide for 12 hours at 55C/131F. (This shorter time and lower temperature than usual for lamb shoulder are appropriate because due to the lime juice the lamb would otherwise turn out overcooked.)
If not, marinate for at least one hour.
After cooking sous-vide, the meat will have released some juices that are mixed with the marinade. Separate the marinade including all the solid bits from the meat and reserve. Pat the meat dry with paper towels.
Preheat the broiler (or even better, prepare a charcoal grill). Put the meat on skewers.
Put the reserved marinade in a blender with 2 Tbsp peanuts and 4 Tbsp coconut cream.
Blend until smooth.
Transfer the mixture to a saucepan.
Bring to a boil, stirring, and cook until reduced by about half.
Add kecap to taste (I added about a tablespoon).
Add sambal ulek to taste (I added 2 tsp).
Keep the sauce warm over very low heat.
Grill the lamb skewers until they are golden brown on all sides. If you cooked the meat sous-vide, this has to be on very high heat as the meat is already cooked through. If you have only marinated the meat, use moderate heat to ensure that the meat is golden brown on the outside and just cooked through on the inside.
(If you don’t want the skewers to burn as they did for me, soak them in water for about 10 minutes before using them.)
Serve the satay with the peanut sauce.
Albóndigas are Spanish meatballs in tomato sauce, a famous type of tapas.