Maranggi Satay: Cutting, Marinating, and Grilling Techniques

Cutting meat diagonally enhances tenderness and spice infusion for delicious Maranggi Satay.

### Perfecting Maranggi Satay: Cutting, Marinating, and Grilling Techniques
* 🔪 When cutting meat for Maranggi Satay, it's essential to **slice it diagonally in the middle** to achieve proportional pieces, ideally about **one forefinger thick**.
* 🍢 This famous satay from Purwakarta is best prepared with a **flavorful spice mix**, including shallots, garlic, galangal, coriander, tamarind juice, palm sugar, and sweet soy sauce.
* 🍅 To enhance the dish, a **Tomato Sambal** made from tomatoes, bird's eye chili, garlic, shallots, and Kaffir lime juice is a must for **added freshness**.
* 🥩 Using tenderloin ensures the meat is **already tender**, and marinating it with garlic and shallots for **1-2 hours** allows the spices to infuse and the meat to become **even softer**.
* 🔥 It's important to **soak skewers in water to prevent burning** and to skewer the meat in **long slices to allow for better spice infusion**, avoiding tightly packed pieces.
* 🍳 For grilling, ensure to **add oil to the grill** since lean meat is used, and brush the marinade on the satay while grilling to **enhance flavor**.
* 🧂 If any parts of the satay become burnt, you can simply **cut them off with scissors** for a quick fix.
* 🍽 Finally, serve the satay on banana leaves with sweet soy sauce and enjoy with rice or rice cakes, appreciating the **tender meat and well-infused spices**.

When cutting meat,
don't make it too short or too long a slice. Cut it in the middle diagonally.
Usually, you'll get a more proportional slice that way. Then, cut it diagonally to get long strips,
about one forefinger thick.

Hello! Welcome back to my channel,
Devina Hermawan. Today, we'll be making something special
for a special occasion, Maranggi Satay. This is a very famous satay from Purwakarta.
There's this super popular shop.

Their satay is delicious,
unique, fragrant, and savory. One thing that'll freshen up this dish
is the Tomato Sambal we'll make. For the spice mix, we have shallots and garlic.
There's galangal and coriander as the main profiles.

Next, we have tamarind juice,
palm sugar, and sweet soy sauce. We'll season it with salt, flavor enhancers,
and pepper. For the Tomato Sambal, we need tomato, red and green
bird's eye chili (or either one)...

...and a bit of garlic and shallots.
The Kaffir lime is mandatory as it'll add freshness. I'm using tenderloin, so it's already tender. You can easily test the tenderness by slicing the beef,
cooking it, and then, eat it as is.

If it's tender, the meat is of a good quality.
If it's tough, then we need to add something to soften it. In making Maranggi Satay,
I'll be using the marination technique. We'll marinate the meat with garlic and shallots which
enzymes break down proteins and make it tender.

How you cut the meat will play a role, too. Good meat only needs to be diced and grilled.
I'll show you how to cut meat that isn't tender. The cut is smaller so the spices can be infused well.
I won't be adding meat tenderizer.

You can use meat tenderizer, too,
such as papaya leaves, etc. First, cut the beef thinly. Then, cut it diagonally to get long strips,
about one forefinger thick. If you can, cut through the muscle fibers
to make it more tender.

Let's prepare the spice mix.
Combine all ingredients and blend them. It's very fragrant now.
Add the spice mix to the meat. Mix well and marinate for 1 - 2 hours
at room temperature. If you want to marinate it longer,
do so in the fridge.

Here's the marinated beef.
The spices are well-infused. It's definitely more tender than fresh beef. We'll skewer the satay now. Don't forget to soak the skewers in some water
so it won't get burnt easily and break off when grilled.

The meat should be in long slices like this. Skewer it like you're sewing the meat.
Like this. If you diced the meat, it'll be thicker and the spices
won't be as well-infused as these thin slices.

When cutting meat,
don't make it too short or too long a slice. Cut it in the middle diagonally.
Usually, you'll get a more proportional slice that way. If the slice is too thin like this,
don't skewer it too tightly.

Leave a bit more meat between the zigzags.
Do it consistently size-wise. The same thing goes for thicker slices.
Just adjust it so the size is consistent. We'll heat the grill stone now.
You can use nonstick pans, Teflon, or charcoal grills.

As I didn't add any fat to the satay and
I used lean meat, add some oil to the grill. You can rub it with beef fat, too.
It's up to your preference. Okay, let's prepare the Tomato Sambal.

Mash the garlic with salt. Add the bird's eye chili in. Add some flavor enhancers.
We've added salt earlier. Don't use too much salt. Add some sugar. Slice the tomato. We'll add the sliced shallots later,
but you're welcome to mash that, too.

I prefer to use the sliced shallots separately. Lastly, add the Kaffir lime juice. We'll grill the satay now. Grill and flip the meat every once in a while.
Brush the marinade on to infuse the spices.

Adjust the doneness to your liking.
It can be well done or medium well. It's done after you make sure the spices
are fragrant and don't smell raw anymore. If it's burnt even though you've grilled it carefully,
here's how you fix it.

The trick is to use scissors
and cut the burnt parts. So easy. I'll plate it now.
I'm using banana leaves as the base. Before tasting,
you can add some sweet soy sauce. We'll taste it now. I'm adding more Kaffir lime juice
to add freshness.

Don't forget the sambal. You can eat this with rice, ketupat, or rice cakes.
It's so good. Let's eat. The meat is tender and the spices are well-infused
as we marinate it for a long time.

That makes the meat tender. Also, by cutting the meat into long slices,
the spices are infused and the meat is easy to chew. Again, you can dice it if you want. OK, then. Thank you for watching.
Don't forget to like, subscribe, and so on.

You can leave a comment below
if you want to request recipes or to ask anything. Stay tuned and see you in the next video!

Iris Miring! Resep Sate Maranggi Empuk TANPA Pengempuk [Idul Adha]

Devina Hermawan

Meat Cutting Techniques for Maranggi Satay

Proper meat slicing: avoid excessively short or long cuts; diagonal cuts for proportional slices.

Introduction to Maranggi Satay and Recipe Overview

Introduction to Maranggi Satay, a famous satay from Purwakarta.

Ingredients for the spice mix: shallots, garlic, galangal, coriander, tamarind juice, palm sugar, sweet soy sauce, salt, flavor enhancers, pepper.

Tomato Sambal ingredients: tomato, red and green bird's eye chili, garlic, shallots, and Kaffir lime.

Testing meat tenderness: slice, cook, and eat to check quality.

Marination technique: using garlic and shallot enzymes to tenderize the meat.

Cutting method for tender and less tender meat: good meat needs only dicing and grilling; less tender meat requires smaller cuts for better spice infusion.

Thinly slice meat, then cut diagonally into finger-thick strips, cutting through muscle fibers for tenderness.

Marination, Skewering, Grilling, and Serving Maranggi Satay

Preparing the spice mix: blending all ingredients.

Marinating the meat: 1-2 hours at room temperature or longer in the refrigerator.

Skewering technique: long slices sewn together; thicker slices from diced meat result in less infused spices.

Adjust skewering tightness based on slice thickness: thinner slices require looser skewering.

Maintain consistent size when skewering for even cooking.

Grilling: using oil or beef fat for lean meat; adjust doneness to preference.

Tomato Sambal preparation: mashing garlic with salt, adding chili, flavor enhancers, sugar, and sliced tomatoes and shallots; finishing with Kaffir lime juice.

Fixing burnt satay: using scissors to trim burnt parts.

Plating and serving: using banana leaves, adding sweet soy sauce and extra Kaffir lime juice for freshness.

Serving suggestions: with rice, ketupat, or rice cakes.