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Lamb Satay - Sate Madura
By poisoneyes | March 3, 2008
Urm, guess satay has been the most famous food! I just love to eat this. Delicious and it’s like chewing a bubble gum non-stop. Yummy!! You should try the recipe at home. Best serve for family! 
Normally made with goat meat, this is probably the most popular type of satay in Indonesia, originating from the island of Madura just to the northeast of Jave.
2 lbs (1 kg) lamb or goat meat
24 bamboo skewers, soaked in water for 4 hours before using
Lime wedges, to serve
1 portion Sambal Kecap
1 portion Sambal Kacang
Marinade
1/2 cup (125 ml) sweet Indonesian soy sauce (kecap manis)
1/2 teaspoon coriander seeds, crushed, or 1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
1 tablespoon freshly squeezed lime or lemon juice
- Cut the lamb or goat meat into bite-sized cubes. Combine the Marinade ingredients in a bowl and mix well. Pour two-third of the Marinade to the meat cubes, mix until well coated and allow to marinate for at least 2 hours. Reserve the remaining Marinade.
- Prepare the Sambal Kecap and Sambal Kacang.
- Thread the marinated meat cubes onto the bamboo skewers and grill over hot charcoal or under a preheated broiler for 5 to 7 minutes, turning and basting frequently with the reserved Marinade, until the meat is well cooked and browned on all sides. Arrange the satays on a serving platter and serve with the lime wedges and bowls of Sambal Kecap and Sambal Kacang on the side.
Makes 24 satays or Serves: 4 to 6
Preparation time: 30 mins + 2 hours to marinate
Cooking time: 15 mins
