maragi satay ( sate maragi )

Sundanese people do not call it satay maranggi, but enough with maranggi alone. There are two areas in West Java who both claim to be the place of origin of satay skewers maranggi, namely Cianjur and Purwakarta. In Cianjur, maranggi only (strictly) made ​​from beef. By contrast, more common in Purwakarta made ​​from goat meat, cow though his version is also popular.

Maranggi  satay resemblance to the sweet beef satay in East Java, satay cooked from Aceh, even Kajang satay of Malaysia. Everything is made ​​of satay beef  with liquid sweet and fragrant coriander.

INGREDIENTS maragi satay ( sate maragi ) :
900 gr beef has a part in the
5 tablespoons soy sauce to bind the meat
150 grams of brown sugar, finely chopped
8-10 tablespoons soy sauce tomato pickles to complement
25 fruit skewers

maragi satay ( sate maragi ) SEASONING :
10-12 cloves of garlic
15-18 red onions
2 tbsp coriander, roasted
1 ½ - 2 tsp salt
2 ½ -3 tablespoons tamarind water (condensed)

TOMATO PICKLES
2 red tomatoes, sliced
4 red onions, sliced
Chilies 6-8 black pepper, sliced

HOW TO MAKE maragi satay ( sate maragi )
Cut beef into cubes 1 ½ - 2 cm. Mix the brown sugar, soy sauce and spices and stir well. Let stand 30-60 minutes to allow the flavors to infuse. (More padded if lodged in the refrigerator 1 night)
Skewer 4-5 pieces of meat in every skewer. Grilled over coals or on a grill satay marinade while smeared. Turn them until cooked satay. Try satay cooked, but not dried.
Pickled Tomatoes: mixed peppers, tomato and onion slices, pour the vinegar and stir well. Serve with satay sauce to complement.
Satay can be served with rice or rice cake.