Satay kambing (goat satay)
This is a classic Javanese satay made with goat meat. ‘Kambing’ means goat in Javanese. Creation by Arthur Beek, ROC Friese Poort, the Netherlands.
Ingredients
| 1 kg | neck of goat |
| 100 ml | kecap manis (thick, sweet soy sauce) |
| 2 cloves | garlic, finely chopped |
| 10 g | ginger |
| — | sunflower oil |
Instructions
- Clean the leg of goat and remove the membrane.
- Cut the meat into small cubes.
- Put the soy sauce, finely chopped garlic, and ginger in a bowl and mix thoroughly.
- Add the cubed goat meat, mix, and leave to marinate for half an hour.
- Thread the marinated goat meat onto skewers (three cubes of meat on each skewer).
- Grill the skewers, preferably on a barbecue but you could also use the grill.
- Serve with soy sauce.
Serving suggestions:
- As a snack, with home-made peanut sauce and crispy fried onions.
- As a main course, with deep-fried onions, lontong rice cakes, or finely chopped raw shallots. Serve with rice if you like.