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**.

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.

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.

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

Maintain consistent size when skewering for even cooking.

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.

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.

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.