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

마랑기 사테를 위한 고기 썰기 기술

적절한 고기 썰기: 지나치게 짧거나 길게 자르지 말고, 대각선으로 자르면 비례에 맞게 썰 수 있습니다.

마랑기 사테 소개 및 레시피 개요

푸와카르타의 유명한 사테이인 마랑기 사테이를 소개합니다.

향신료 믹스 재료: 샬롯, 마늘, 갈랑갈, 고수, 타마린드 주스, 야자 설탕, 달콤한 간장, 소금, 향미 강화제, 후추.

토마토 삼발 재료: 토마토, 레드 및 그린 버드 아이 칠리, 마늘, 샬롯, 카피르 라임.

고기 부드러움 테스트: 썰어서 조리한 후 먹어 품질을 확인합니다.

마리네이드 기법: 마늘과 샬롯 효소를 사용하여 고기를 부드럽게 만듭니다.

부드러운 고기와 덜 부드러운 고기를 자르는 방법: 좋은 고기는 잘게 썰어서 굽기만 하면 되고, 덜 부드러운 고기는 양념이 잘 배도록 작게 썰어서 구워야 합니다.

고기를 얇게 썬 다음 손가락 두께로 대각선으로 썰어 근육 섬유를 잘라 부드러워지도록 합니다.

양념, 꼬치, 구이 및 마랑기 사테 제공

양념 믹스 준비하기: 모든 재료를 섞습니다.

고기 재우기: 실온에서 1~2시간 또는 그 이상 냉장고에 재워둡니다.

꼬치 기술: 길게 꿰매는 방법, 다진 고기를 두껍게 썰어서 양념이 덜 배어들게 하는 방법.

슬라이스 두께에 따라 꼬치 조임 조절: 얇은 슬라이스일수록 꼬치를 느슨하게 끼워야 합니다.

꼬치를 꽂을 때 일정한 크기를 유지하여 균일하게 조리하세요.

굽기: 살코기에는 기름이나 쇠고기 지방을 사용하고, 기호에 따라 익힘 정도를 조절합니다.

토마토 삼발 준비: 마늘을 소금으로 으깨고 칠리, 향미 강화제, 설탕, 얇게 썬 토마토와 샬롯을 넣고 카피르 라임 주스로 마무리합니다.

탄 사테이 고치기: 가위를 사용하여 탄 부분을 다듬습니다.

플레이팅 및 서빙: 바나나 잎을 사용하고, 달콤한 간장과 카피르 라임 주스를 추가하여 상큼함을 더합니다.

서빙 제안: 밥, 케투팟 또는 떡과 함께 제공합니다.

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

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

스크립트